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TABLE OF WEIGHTS AND MEASURES. 


Butter—2 solid cups equal 1 pound. 

Butter—2 tablespoonfuls equal 1 ounce. 

Butter—4 tablespoonfuls equal 2 ounces or % cup. 

Bread—1 cup stale crumbs equals 2 ounces. 

Coffee—4 cups equal one pound. 

Currants—1 cup cleaned makes 6 ounces. 

Cornmeal—1 cup makes 6 ounces. 

Dry and solid material—8 tablespoonfuls equal 1 cup. 
Eggs—10 shelled equal 1 pound. 

Eggs—8 with shells equal 1 pound. 

Extract—One-half ounce bottle makes 12 teaspoons. 
Flour—4 tablespoonfuls equal 1 ounce. 

Flour—4 cups equal 1 pound or 1 quart. 

Spice—2 tablespoonfuls ground equal 1 ounce. 

Gills—2 equal 1 cup. 

Gills—1 wine glass equals one-half gill. 

Meat—1 pint chopped equals 1 pound. 

Milk—1 pint, or water, equals 1 pound. 

Pints—2 (4 cups) equal 1 quart. 

Teaspoons—3 make 1 tablespoon. 

Saltspoons—4 make 1 teaspoon. 

Sugar—2 tablespoonfuls equal 1 ounce. 

Sugar—2 cups granulated equal 1 pound. 

Sugar— 2y 2 cups powdered equal 1 pound. 

Liquid—1 tablespoonful equals one-half ounce. 

Liquid—1 cup contains 16 tablespoons. 

Liquid—4 teaspoonfuls contain 1 tablespoon. 

Raisins—1 cup stemmed equal 6 ounces. 

Rice—1 cup makes one-half pound. 

All measurements are level unless otherwise stated in 
the recipe. 

TABLE OF PROPORTIONS. 

Bread —1 measure of liquid to 3 measures of flour. Bat¬ 
ters of all kinds require 1 scant quart of milk to 1 
quart of flour. 

Flour— 1 quart requires 1 pint of butter, or butter and lard 
mixed for pastry. 

1 quart requires 1 heaping tablespoon of butter for 
biscuit. 

1 quart requires 1 level teaspoon of salt. 

1 quart requires 3 teaspoons of baking powder. 
Gems and Muffins—1 quart of flour requires 1 quart of 
milk, etc. 

Molasses —1 cup requires 1 teaspoon of soda. 

Meat —1 teaspoon of salt to 1 pound. 

Salt, Pepper, Soda, Spice —1 spoonful is a level spoon. 
One-half of a spoon is measured by dividing through 
the middle lengthwise. 

Sour Milk—1 teaspoon of soda to 1 pint. 


A spoon means that the material should lie as much 
above the edge of the spoon as the bowl sinks below it. 
A heaping teaspoon means that the material should be 
twice as high above the edge of the spoon as # the bowl 
sinks below it. A level teaspoon should hold sixty drops 
of water. All dry materials are measured after sifting. 

A speck is what can be placed within a quarter inch 
square surface. 

2 





warn. 



THREE HUNDRED PRACTICAL RECIPES, com¬ 
piled by the distinguished authority Mrs. Nellie Dul- 
ing Gans, who won the Medal of Honor for Perfect 
Bread at the St. Louis World’s Fair, form the main 
feature of this new edition of the Pillsbury Cook 
Book. They have been selected more particularly 
for their value to the busy housewife, who must have 
substantial, nourishing and attractive dishes at a 
reasonable cost and effort, than, for their demands 
on mere culinary deftness. This is but a further 
application of the principle of Selection, which gov¬ 
erns in the manufacture of, 

PILLSBURY’S BEST FLOUR. 

A note-worthy feature of the present book is the 
series of seventy-five ORIGINAL DRAWINGS pre¬ 
senting the whole Pillsbury process of Flour Milling 
from the first planting of the wheat until its final 
appearance as Pillsbury’s Best Flour. These draw¬ 
ings, many of them made on the spot, by highly 
skilled artists, present in an authoritative and attrac¬ 
tive manner, the popular aspects of a fundamental, 
human necessity. The fact that the subject has. 
never been given in such accessible and connected 
form lends value to this original work. 






















TIME-TABLE OF COOKING. 

Baking. 

Bread—(Steamed) brown: 3 hours. 

Beans—Soaked and boiled: 3 to 4 hours. 

Bread—White loaf: 45 to 60 minutes. 

Bread—-Graham: 35 to 45 minutes. 

Biscuits—Raised: 12 to 20 minutes. 

Baking Powder: 12 to 15 minutes. 

Cake—Layer: 15 to 25 minutes. 

Loaf: 40 to 60 minutes. 

Sponge: 45 to 60 minutes. 

Plain: 30 to 40 minutes. 

Fruit: 2 to 3 hours. 

Cookies—6 to 10 minutes. 

Custard—Baked in cups: 20 to 25 minutes. 

Gingerbread—25 to 35 minutes. 

Graham Gems—30 minutes. 

Pudding—Rice and bread: 45 to 60 minutes. 

Rice and tapioca: 1 hour. 

Indian: 2 to 3 hours. 

Steamed: 1 to 3 hours. 

Steamed plum: 2 to 3 hours. 

Pie Crust—About 30 minutes. 

Potatoes—1 hour. 

Meats: Baked, Roasted and Boiled. 

Bacon—Per pound, fried: 15 minutes. 

Beef—Sirloin or rib, rare, 5 lb. roast: 1 hour, 5 minutes. 

Sirloin or rib, fried, 5 lb. roast: 1 hour, 40 minutes. 
Rump, rare, 10 lb. roast: 1 hour, 35 minutes. 
Underdone, per lb.: 9 to 10 minutes. 

Fillet of: 20 to 40 minutes. 

Simmered, per lb.: Boiled, 20 to 30 minutes. 

Chicken—3 to 4 lbs.: iy 2 to 2 hours. 

Corned Beef—Per lb., boiled: 25 to 30 minutes. 

Duck—Domestic: 1 to 1 y 2 hours. 

Wild: 20 to 30 minutes. 

Fish—Thick, 3 to 4 lbs.: 45 to 60 minutes. 

Small: 20 to 30 minutes. 

Long and thin, 6 to 8 lbs.: 1 hour. 

Goose—8 lbs.: 3 hours. 

Grouse, Pigeons and Other Large Birds—30 minutes. 
Lamb Leg—Well done: 1% to 2 hours. 

Liver—Baked or braised: 1 hour to iy 2 hours. 

Small Birds—10 to 15 minutes. 

Smoked Tongue—4 hours. 

Pork—Spare rib. per lb.: 15 to 20 minutes. 

Loin or shoulder, per lb.: 20 to 30 minutes. 

Mutton—Leg. per lb.: 10 to 20 minutes. 

Stuffed shoulder: 10 minutes. 

Veal—Leg, well done, per lb.: 20 minutes. 

LPin of, plain, per lb.: 15 to 18 minutes. 

Ham—12 to 14 lbs., boiled: 4 to 5 hours. 

Piece boiled in cider or water: 15 to 20 minutes. 


BOILED. 


Summer Vegetables. 

Asparagus—20 to 30 min. 
Boiled Potatoes—% hr. 

Beets—45 to 60 min. 

Cabbage—35 to 60 min. 
Carrots—1 hr. 

Corn, green—15 min. 

Rice, in fast boil, water—20 m. 
Onions—45 to 60 min. 

Beans, string—15 to 60 min. 

This applies to youn 


Winter Vegetables. 

Beans, shelled—-1 to 1% hrs. 
Baked Sweet Potatoes—1 hr. 
Boiled Sweet Potatoes—% hr. 
Boiled Potatoes—1 hr. 

Beets—3 to 4 hrs. 

Cabbage—1 y 2 hrs. 

Carrots—1 y 2 hrs. 

Parsnips—1 hr. 

Squash—1 hr. 

and fresh vegetables. 


Time-table for Frying. 

Croquettes, Fritters, Doughnuts, Smelts: 3 to 5 minutes. 


Time for Broiling. 

Chicken—20 to 30 minutes. 

Fish—Small and thin: 5 to 8 minutes. 

Thick: 15 to 25 minutes. 

Steak—One inch thick: 4 to 6 minutes. 

Two inches thick: 8 to 15 minutes. 


Time for Boiling. 


Eggs—Soft cooked, not boiling water: 4 to 6 minutes. 

Hard cooked, not boiling water: 35 to 45 minutes. 


4 


5 


CONTENTS 


-s 


Recipes. 


Illustrations. 


Three hundred selected recipes, 
tried and tested, with accompanying- 
illustrations and other valuable in¬ 
formation for the housekeeper. 


Tage 

Contents Index . 5 

....... 6 

. 7 

. S 

> 9 


Bread .10-13 

Baking- Powder Biscuits... 11, 15 
Baking Powder Doughnuts.. 11 

Beaten Biscuit. 11 

Boston Brown Bread.. 13 

Bread Making. 21 

Chocolate Doughnuts. 13 

Cinnamon Rolls. 15 

Corn Bread. 14 

Corn Meal Muffins. 14 

Cocoa Rolls.22 

Crescent . 15 

Doughnuts . 16 

Entire Wheat Bread. 17 

Egg Biscuits.12,15 

Fruit Rolls. 15 

Household White Bread. 10 

Graham Bread. 16 

Griddle Cakes. 21 

Kugelhupf. 17 

Lemon Buns. 18 

Lovers’ Knots. 18 

Muffins No. 1. 19 

Muffins No. 2. 19 

Nut Bread. 19 

Parker House Rolls. 20 

Popovers . 20 

Salt Rising Bread.. . . 24 

Short Process for Bread Mak¬ 
ing . 13 

Sweet Potato Biscuits. 21 

Sweet Rusks. 22 

Tea Rolls. 22 

Twin Biscuits. 15 

Vienna Rolls. 23 

Waffles . 23 

White Bread.10-13 

White Corn Bread. 23 

Glassware . 24 

Cakes .25-31 

Almond Tarts... 25 

Angel Food.,. 25 

Chocolate Cookies. 26 

Cream Puffs. 26 

Devil’s Food. 27 

Griddle. 21 

Lemon Cookies. 27 

Lemon Gems. 28 

Lorena Cake. 28 


One hundred sketches de¬ 
scriptive of the cultivation of 
wheat and the complete process 
of milling in the manufacture 
of Pillsbury’s Best Flour. 


Plowing in early Spring. 
Harrowing the Fertile Soil. 
Sowing the Seed of Hard 
Spring Wheat. 

Reapers wending their way 
through the Golden Fields. 


Pillsbury Country Repersenta- 
tive. 


Shocking the countless sheaves 
to ripen in the sun. 

Wheat fields in the Land of 
“Pillsbury’s Best.” 


The “Wheat Stacks.” 


The “Traction Engine.” 


The Wonderful “Threshing 
Machine.” 

The Country Elevator A loin/ 
the Railroad. 


Weighing the wheat in Hop¬ 
pers Scales. 


Pillsbury’s Best 
is known everywhere. 























































6 

CONTENTS—Continued. 


Illustrations, 


Recipes. 

Page 

Cakes—Cont’d. 

Nut Cookies. 28 

Plain Cake. 29 

Pound Cake. 29 

Soft Ginger Bread. 30 

Strawberry Shortcake. 3 0 

Success Cake. 30 

Three Minute Cake. 31 

White Fruit Qake. 31 

Cake Fillings and Frostings. . .32-33 

Boiled Icings. 32 

Caramel Filling. 32 

Chocolate Filling. 32 

Fondant Icings. 32 

Maple Sugar Filling. 33 

Orange Filling... 33 

Candy .34-35 

Candied Orange Peel. 34 

Candy Puffs. 34 

Cocoanut Kisses. 34 

Fondant . 35 

Ice Cream Candy. 35 

Maple Puffs. 35 

Cereals .36-39 

A Dainty Breakfast Dish.... 36 

Boston Brown Bread. 36 

Fried Pillsbury’s Best Cereal 

Mush . 36 

Fruit Cereal.’. 38 

Ideal Breakfast Bread. 36 

Pillsbury’s Best Cereal Coffee 37 

Steamed Pillsbury’s Best 

Cereal Pudding. 39 

Veal Croquettes. 38 

Pillsbury’s Best Cereal Gems 38 

Pillsbury’s Best Griddle 

Cakes . 39 

Pillsbury’s Best Cereal Spiced 

Chocolate Cake.... 37 

Chafing Dish.40-43 

Creamed Dishes. 40 

Omelette . 9 . 4l 

Oyster Stew . 41 

Peach Sandwiches. 41 

Tapioca and Grape Juice Pud¬ 
ding . 42 

Welsh Rarebit. 43 

Sardine Rarebit. 43 

Cook Book Coupons.127 

Egg Dishes.44-47 

Egg Croquettes... 44 

Eggs with Cream Dressing.. 45 

French Omelette. 46 

Hygienic Eggs. 46 

Plain Omelette. 45 

Omelette . 45 

Puff Omelette. 47 

Scrambled Eggs. 47 

Fireless Cooking.48-49 

Fish and Oysters.50-55 

Baked Fish. 50 

Broiled Lobster. 51 

Codfish Balls. 51 

Creamed Fish. 52 


The Great Terminal Elevators. 


Collecting Samples of Wheat 
from Cars. 

Minneapolis 

Chamber of Commerce. 

Cash Wheat Dep’t. 


The “Wheat Pit” and Trading 
Floor. 


Pillsbury’s 
Wheat Dep’t. 


State Grain Inspector’s Dep’t. 
(Chamber of Commerce .) 


Judging the Wheat by its 
Weight per Bushel. 


Miniature Machines used for 
Milling Samples of Wheat. 


Dough Expansion Test. 

Pillsbury’s 

Chemical Laboratory. 

MaJcing Ash Determinations. 


Cylinder Bake Test for Gluten. 


The Accurate 

Receiving 


Balance Scales. 

the Wheat. 
























































y^fotvin y ujo ihe hard 
yyached soil soon after the 
winter's frost 


S//" 


! 


I 

I 


CONTENTS—Continued. 


| 

I 


Recipes. 

Page 

Fish and Oysters—Cont’d. 

Curried Lobster. 52 

Fish Chowder. 53 

Fish Croquettes. 53 

Fish Premier. 54 

Lobster Newburg. 54 

Planked Fish. 55 

Pigs in Blanket. 55 

Glassware (Illustrated) .101 

Game . 56 

Domestic Duck. 57 

Broiled Quail. 56 

Broiled Venison Steak. 56 


Pheasant, Quail and Prairie 

Chicken . 57 

Roast Wild Duck. 57 

Stuffing . 57 

Griddle Cakes. 21 

Health Bran Recipes.120-121 

Ice Cream and Ices.58-65 

Angel Food Ice Cream. 59 

Burnt Almond Ice Cream.... 59 

Caramel Chocolate. 60 

Caramel Ice Cream. 60 

Chestnut Ice Cream. 60 

Chocolate Ice Cream. 60 

Coffee Ice Cream. 61 

Freezing. 58 

Maple Perfect . 61 

Nesselrode Pudding. 61 

New York Ice Cream. 62 

Nougat Ice Cream. 62 

Pineapple Ice.63 

Pineapple Mousse. 63 

Pistachio Ice Cream. 64 

Roman Punch. 64 

Strawberry Ice Cream. 65 

Tom and Jerry. 65 

Vanilla Ice Cream. 65 

Index .. 123-126 

Invalid Dishes.65-69 

Almond Soup. 66 

Barley Water. 67 

Broiled Beef Juice. 67 

Chicken Broth. 67 

Chicken Custard. 68 

Flaxseed Lemonade. 68 

Oatmeal Gruel. 67 

Rice Water.. . 69 

Syllabub . 69 

Wine Whey. 69 

Meats .70^79 

Baked Liver Larded. 70 

Beefsteak Pie. 71 

Beef Loaf. 72 

Beef Tongue Piquant. 72 

Broiled Pigs’ Feet. 75 

iBrown Sauce. 77 

Calves’ Tongue. 73 

Corn Beef Hash. 73 

Creole Tripe. 74 

Curried Lamb. 74 


Illustrations. 

Emptying Gars over Elevator 
Pits. 

Elevator Car Pits and Con¬ 
veyors. • 

Elevating the Wheat. 

Cup Elevators. 

Screw Conveyors. 


Automatic Scales and Pelt 
Tripper. 


Wheat Cleaning. 


Receiving Separators with vi¬ 
brating sieves. 


By-Products from the Separa¬ 
tors. 

Cable and Bucket Conveyors 
That Carry the Wheat from 
Elevator to Mills High Over 
Street and Canal. 


A Pillsbury Electric Truck 
Delivering Pillsbury’s Best 
to the City Trade. 


Pillsbury Milling. 

The Pillsbury “Mustard, Seed 
Machines.” 

“Cockle Seed Machines.” 
Wheat Washing Machines. 


The “Wheat Drying Device.” 




7 












































































Tfo Narrows cubing 
uj3 tic ?ong furrows 
jy/owed in the fertile soil 




| 1 

I CONTENTS—Continued. 

* . I 

Recipes. Illustrations. 

Page 

Meats—Cont’d 

Deviled Steak.:'.... 75 Scourers, Scouring the Wheat. I 

Fried Pigs’ Feet. 75 

Hamburg Steak. 76 

Hungarian Goulash . 76 

Pork Tenderloin. Larded.... 76 

Pot Roast Beef. 77 “Beaters and Steamers” Tem- I 

Sauce .*. . 72 paring the Wheat. 

Spanish Hash. 78 

Scalloped Brains. 78 

v<!i? Ham. 79 The Modern Steel “Roller « 

Pastry and Pies.80-85 

Apple Pie. 80 

OheI=e Sj®. I? The “Pillsbury Mills” and St. 

Cream ?i«to .T.!! h'." I!''' ‘ si A,,h °““ ™"' 

§38«A»d.V Dumpiingra.!” !! ”* °« “ M,U **"«•” 

Dumpling Sauce. 82 

Grandmother's Pie. 83 

Mince * 1 -pie earn Ple . SO Bolting the Flour through Silk 1 

Plain pie 6 Cmsts! !!.' !.' .' !!.'! ! If on living Reels. | 

Pumpkin Pie. 84 

Iouash P p Ip ^c /*'1 . o2 Plnnsiftcrs Bolting the. Flour § 

Squash Pie No. 1. 85 Centrifuge tty through the i 

Pcmltry . 86-89 Close-woven Silk. 

Chicken Croquettes. 86 

Chicken en Casserole. 86 

Potato ^ S t uffin g\*Y k . e . n '.;! 87 The Huge “Universal Bolter” | 

Roast Goose. 87 Sifting the Hour Ventrif- | 

Spanish Stew. 88 ™ 

Stewed Duck * so Silk Bolting Cloth ’ and its | 

Turkey Timbaies. so „ Manufacture. 

Turkey Escalloped ! !! ! 1 1 .'! ! ! 89 Flo * lr Purifiers and Mill Dust | 

n i -j • OilCCZOVS. 

Puddings .90-93 

Bread Pudding. 90 

Frozen Pudding. 90 Pillsbury 

Hot Snow Balls. 90 Flour Testing Dep’t. 

Macaroon Pudding. 91 & p 

Plu^f P T> 1 ud^l 1 n d ^ ln& . 00 The Samples of Each Bay’s | 

Ricf puddingf.'.'.v.v.v::::" U Mlllin{ ’ for Two Yeara - ' I 

Russian Cream. 92 

Spanish Cream. 93 rhe Gluten Test I 

Suet Pudding. 93 

Salads .94-99 f 

Ambrosia Salad.. 94 I 

Boiled Salad Dressing. 96 • 

Chfcken ^Salad .’.’.'.'.'II Jl ^rJateP 0 TZt V -' the stick 

Cooked Salad Dressing. 96 ‘ 

Cupid Salad. . 90 

<■ „ Sa 1 - ld . no Baking the Test Loaves in 

Frui\ C ^Sa^a d l( ^ Di essing. 9 7 Electric Ovens. 

Mayonnaise . . . ....... . . . . . 99 

a Qa d io9 elery Salad ’ ’ ^8 77(c ‘'Expert Millers” Cornpar- 

..no mg the Test Loaves of 

Potato Salad. 100 Bread. 

.101 The Pillsbury “A" Mill. 

8 






































































^Sowing f fie seed of J^ard 
Spring Wficaf in long rows 
of newfy harrowed ground 


) 


( 


m//////////////w//M - 

I 


COXTENTS- 

Recipes. 


-Continued. 


Illustrations. 


Page 




I 






i 
, % 
i 

i 

I 


Samhvlolies. 

Chicken Salad 
Club House .. 


Lobster . 

Fig . 

Cheese . 

Lettuce . 

Nut Ginger .. 

Peanut . 

Peanut Butter 
Ribbon . 


102-103 
. .. .102 
. . . .102 
. . . .102 
. . ..102 
. . ..102 
....103 
....103 
. ... 103 
.... 103 
. . . .103 
....103 


Sauces and Preserves.104-107 

Brown Sauce.104 

Caramel Coloring.104 

Chocolate Sauce.105 

Horse Radish Sauce.105 

Lemon Sauce.105 

Mint Sauce.105 

Mushroom Sauce.104 

Orange Sauce.105 

Tartare Sauce.105 

Tomato Sauce.106 

White Sauce.106 

Clarified Apples.106 

Cranberry Sauce.107 

Ginger Bars.107 

Rhubarb Sauce ...107 


Soups . 

Bouillon . 

Brown Stock. 

Cream of Celery Soup. 
Cream of Tomato Soup 

Iced Bouillon. 

Mulligatawny Soup ... 

Oxtail Soup. 

Potato Soup.:. 

Split Pea Soup. 

White Stock. 


108-111 
... .108 
... .111 
.. . .109 
... 109 
. ... 108 
. . . .110 
. . . .109 
....110 
. . . .110 
. ...Ill 


Table of Proportions. 2 

Table of Weights and Measures. 2 
Timetable of Cooking . 4 


Table Service .118-119 

Vegetables .112-117 


Baked Beans. 

Caramelized Sweet Potatoes. 

Deviled Potatoes. 

Egg Plant. 

Green Peppers. 

Hashed Brown Potatoes. 

Rice .... 

Scalloped Cabbage. 

Stuffed Onions. 

Stuffed Tomatoes. 

Spaghette a L’ltalienne. 

Spinach . 

Tennessee Corn. 

Y««*••#••••••••••••••**•*•• 

Pillsbury Cook Book Coupons... 


112 

112 

113 

113 

114 

114 

115 

115 

116 
116 
117 
117 
117 
122 
127 


Pillsbury’s Best 
is the best. 


The “Great Twin Turbine and 
Rope Drive” that Turns the 
Wheels of the Pillsbury “A” 
Mill, the Largest Single 
Flour Mill in the World. 


Packing 

Pillsbury’s Best. 


Filling and Weighing “Pills 
burg’s Best” in Barrels by 
Automatic Machines. 


Filling and Weighing the 
Countless Sacks by Auto¬ 
matic Machine. 


Small Package Packing Ma¬ 
chines. 


Chuting the Chutes to Freight 
Cars. 


Loading “Pillsbury’s Best” for 
All Parts of the World. 


One of Flour Specials Leaving 
Minneapolis each Evening. 


Delivering “Pillsbury’s Best” 
into the Housewife’s hands. 


The Pillsbury 
Cook Book. 

Send a Copy to each of your 
Friends. 


9 






































































ci 


Jk who has no hreac/ h 
‘ With bread allyn'e/s 


as no author./ 
are less" 


& 


BREAD L/1AKI2STG- 




| 

| tT* OOD bread is the great need in poor homes, and 
| oftentimes the best appreciated luxury in the homes 

| of the very rich. 

Compared with wheat flour, all other bread materials 
| are insignificant. 

Of all the important foods, wheat bread contains the 
| most nutrition. Bread made from Pillsbury’s Best Flour 
| is richer in good nourishment than any other food article 
that the world has produced. 

HOUSEHOLD WHITE BREAD. 

| 

| Materials: 

I 

'I 1 pint milk. 

\ 1 pint water (or 2 pints if milk is left out). 

3 quarts (more or less) Pillsbury’s Best. 

2 cakes compressed yeast. 

2 tablespoons sugar. 

2 teaspoons salt. 

2 tablespoons melted lard (if desired). 

Way of Preparing: 

To the lukewarm liquid add the yeast, stir until com¬ 
pletely dissolved, then add sugar and salt and stir again 
thoroughly. Add sufficient flour to make a soft batter, stir 
in the shortening and Beat Well. Now stir in flour until 
dough is formed sufficiently stiff to be turned from mixing 
bowl to moulding board in a mass, knead this until it be¬ 
comes smooth and elastic, adding, if necessary, a little flour 
from time to time or until it ceases to stick to the hands or 
moulding board, but be careful not to make it too stiff. 
Put dough in a greased bowl or crock, cover and set to 
raise in a warm place, free from draught, for about three 
hours or until light. When light knead it a second time, 
place in bowl for another hour or until light, when it may 
be moulded into loaves, placed in well greased pans and 
allowed to stand until it has doubled its bulk or more, 
then bake until properly browned. 


10 






BAKING POWDER BISCUITS. 


Materials: 


2 cups Pillsbury’s Best. 
2 teaspoonfuls baking 
powder. 

1 teaspoonful salt. 


1 cup milk and water 
(half each). 

1 tablespoonful butter. 
1 tablespoonful lard. 


Way of Preparing: 

Sift the flour, salt and baking powder together twice. 
Cream butter and lard together, and add it to the dry 
ingredients, using the tips, of your fingers. Then add the 
liquid, mixing with a knife, until you have a very soft 
dough. Place on your mixing board. Pat out lightly until 
three-fourths of an inch thick. Cut out and bake in a hot 
oven for fifteen minutes. 

Quantity: 

This will make two dozen biscuits. 


BAKING POWDER DOUGHNUTS. 
Materials: 



2 cups Pillsbury’s Best. 
1 cup milk. 

1 teaspoonful salt. 

Yi teaspoonful nutmeg. 


1 cup sugar. 

2 eggs. 

2 tablespoonfuls butter. 

2 teaspoonfuls baking 
powder. 

Way of Preparing: 

Cream the butter and sugar, add the eggs, well-beaten, 
and then the milk. 

Sift the flour, 'salt, baking powder and nutmeg together 
and add them. 

Roll out one-half inch thick, cut out with a doughnut 
cutter and fry in deep fat. 

When they are cool, sprinkle with powdered sugar. 

Quantity: 

This recipe makes two dozen doughnuts. 

BEATEN BISCUITS. 

Materials: 

1 lb. Pillsbury’s Best. A pinch of soda. 

1 teaspoonful salt. Sweet milk. 

2 oz. lard. 

Way of Preparing: 

Sift the flour, salt and soda. Then work in the lard. 
Then use enough sweet milk to make a very stiff dough. 


T/uz reapers wending tAe/r 
wary to and fro t/erougfri 
tAe end/ess go/den fields 




12 


Beat for twenty minutes until the dough blisters. Roll 
out about three-fourths of an inch thick, cut out and 
prick each biscuit once with a fork, place in biscuit pans, 
and bake in a moderate oven twenty minutes. 

Quantity: 

This will make four dozen small biscuits. 


EGG BISCUITS. 


1 tablespoonful butter. 
1 tablespoonful lard. 

1 tablespoonful sugar. 
Whites of 2 eggs. 


Materials: 

2 cups Pillsbury’s Best. 

2 teaspoonfuls baking 
powder. 

1 teaspoonful salt. 

54 cup milk. 

Way of Preparing: 

Sift flour, baking powder, salt and sugar together twice. 
Cream butter and lard together and add it to the dry in¬ 
gredients, using the tips of your fingers. Then add the 
milk mixed with the whites of the eggs, mixing with a 
knife until you have a very soft dough. Place on your 
molding board. Pat out lightly until three-fourths of an 
inch thick. Cut out and bake in a hot oven fifteen min¬ 
utes. 

Quantity: 

This will make 24 biscuits. 


Materials: 

2 cups cornmeal. 

2 cups entire wheat 
flour. 

1 teaspoonful salt. 

1 teaspoonful soda. 
Way of Preparing: 


BOSTON BROWN BREAD. 


1 pint hot water. 

1 cup molasses. 

54 cake of yeast. 

54 cup lukewarm water. 



Scald the cornmeal with the pint of hot water, then 
mix in the two cups of entire wheat flour, the molasses 
and the salt, adding the yeast dissolved in 54 cup of luke¬ 
warm water. Lastly add the soda, also dissolve in 54 
cup of lukewarm water. Pour this batter into greased 
molds, filling each a little over half, and let them rise until 
they are nearly full. 

Then put the molds into a pot of rapidly boiling water. 
Boil three hours, take them out and bake them for half 
an hour. 


JOunche&iz 


JSakedBeans Brown Bread 
Sliced Oranyes dea 





















care- 


-ffi/shury Country Representatives _ 

ha tty study the crops and conditions tArouyA 
personat observation at harvest-time 


Quantity: 

This will make two large loaves. 

Note.—In boiling let the water come up to the molds 
two-thirds or their height, and when it boils away add 
more boiling water. 


SHORT PROCESS FOR BREAD MAKING. 

(One of the easiest and best.) 

Materials: 

1 quart of potato water. 

1 dried yeast cake, or J4 compressed, or )4 CU P home 
made. 

J4 cup sugar. 

Way of Preparing: > 

Drain water from potatoes at noon, let cool until luke¬ 
warm, add sugar and yeast cake dissolved in l /\ cup warm 
water, leave this to raise in warm place until next morning, 
then add 1 tablespoon salt and enough flour (about 3 
quarts) to make a dough just stiff enough not to stick 
to the hands or board; let raise in warm place until 2/ 
times its size, then put in pans and let raise again 2 l / 2 times 
its size, bake in a moderate oven. May knead dough down 
once if desired, but not necessary. 


CHOCOLATE DOUGHNUTS. 

Materials: 

2 eggs. 

1 tablespoonful melted 
butter. 

1 cup sweet milk. 

54 cup sugar. 
y 2 teaspoonful salt. 

Way of Preparing: 

Sift together the flour, baking powder and salt. Beat 
the eggs and add to them the sugar, chocolate, butter and 
milk. Then add the vanilla. 


2 tablespoonfuls melted 

chocolate. 

1 teaspoonful vanilla. 

3 cups Pillsbury’s Best. 

2 teaspoonfuls baking 

powder. 


13 














14 



Now add the sifted ingredients, making a medium 
dough. Roll out one-half inch thick, cut out with a 
doughnut cutter and fry in hot fat. When cool sprinkle 
ed sugar. 

ve three dozen doughnuts. 

CORN BREAD. 


2 cups Pillsbury’s Best. 
1 teaspoonful salt. 

1 pint milk. 

Yi cup boiling water. 


2 cups yellow cornmeal. 

2 teaspoonfuls baking 

powder. 

3 eggs. 

2 tablespoonfuls melted 
butter. 

Way of Preparing: 

Pour the boiling water over the cornmeal, and let it 
get cool; sift the flour together with the baking powder 
and salt. Beat the yolks of the eggs until they are light, 
then add them to the cornmeal and then add the milk, 
the flour and the melted butter; beat to a smooth batter 
and beat the whites of the eggs to a stiff froth. 

Add the latter to your mixture, stirring it in quickly. 
Pour all into a shallow, well-greased pan and bake in a 
hot oven twenty-five 'minutes. 

Quantity: 

Enough to serve six persons. 

CORNMEAL MUFFINS. 

Materials: 

1 cup sour milk. 

2 
2 


eggs. 

tablespoonfuls melted 
butter. 


1 cup cornmeal. 

1 cup Pillsbury’s Best. 

1 teaspoonful soda. 

1 teaspoonful salt, 
cup molasses. 

Way of Preparing: 

Sift together the cornmeal, flour and salt. Dissolve the 
soda in the sour milk, and then add it to the sifted in¬ 
gredients. / 

Then add the molasses and beat thoroughly. Add the 
eggs, well-beaten, and lastly the melted butter. Bake in 
hot, well-greased pans, in a moderately hot oven half an 
hour. 

Quantity: 

This will give twelve muffins. 




Dinner 


Cream of Tomato Sotzp 
Fried Chic fen Frown Sauce 
YRaisedFiseizits SizetPizchdina 
Coffee * 


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Shocking the countless 
Sheaves to dctf and ripen 
day 


the 




CRESCENTS. 

Materials: 

1 quart warm water. 2 tablespoonfuls sugar. 

1 yeast cake. Sifted flour. 

1 tablespoonful salt. 

Way of Preparing: 

Mix the sugar, salt, yeast and water. When thoroughly 
dissolved, add enough sifted flour to make a medium soft 
dough. Cover, keep in a warm place, and let rise until 
light, then turn it onto the kneading board. Knead 
thoroughly and roll out into a sheet one-half an inch 
thick. Now cut in 6-inch squares, then divide them 
diagonally, so you will have triangular pieces, brush these 
lightly with water and roll them up, beginning on the 
longest side of each. Place into a buttered pan, bringing 
the two ends around towards each other into crescent 
shape. Let rise until light, brush with egg and water, 
and bake in a moderately hot oven fifteen to twenty 
minutes. 


CINNAMON OR FRUIT ROLLS. 

Use same materials and prepare as for baking powder 
r biscuits (page 11). 

Way of Preparing: 

Roll the sheet of dough into a square. Spread lightly 
| with melted butter. Sprinkle with cinnamon and sugar 
| or with dried fruit. Roll up like a jelly roll, cut off 
| slices about inch thick and bake. 


I TWIN BISCUITS. 

| Use same materials and prepare as for baking powder 
| biscuits (page 11). 

| Way of Preparing: 

Roll the sheet of dough half as thick as for baking 
| powder biscuits Cut and put two together like a sand- 
| wich, with very little melted butter. 

| EGG BISCUITS. 

$ Use same materials and prepare as for baking powder 
( biscuits (page 11), using 1 egg and less liquid. 

BAKING POWDER BISCUITS. 


Modifications: 

The liquid may be all water or all milk, yor half water 
or half milk. The shortening may be all butter or all 
lard, or a mixture of both. 


15 





DOUGHNUTS. 


Materials: 

2 cups Pillsbury’s Best. 
l / 2 teaspoonful salt. 
y 2 tablespoonful butter. 
y 2 cup sour milk. 

54 teaspoonful soda. 


1 teaspoonful cream of 
tartar. 

54 cup sugar. 

1 egg. 

y 2 teaspoonful nutmeg. 


Way of Preparing: 

Sift flour with the salt, sugar, cream of tartar, soda 
and nutmeg. Beat the egg and add to it the milk. Work 
the butter into the sifted ingredients and then add the 
milk and egg. Roll out one-half inch thick, cut out with 
a doughnut cutter and fry in deep fat. 

When cool sprinkle with powdered sugar. 


Quantity: 

This will make two and one-half dozen doughnuts. 


GRAHAM BREAD. 


Materials: 

4 cups graham flour. 
7>y 2 cups Pillsbury’s Best. 

2 tablespoonfuls mo¬ 

lasses. 

3 cups lukewarm milk. 

1 cake yeast. 


1 heaping teaspoonful salt. 

2 tablespoonfuls brown 

sugar. 

y 2 teaspoonful soda. 

2 tablespoonfuls butter. 
y 2 cup lukewarm water. 


Way of Preparing: 

Sift together the graham flour, wheat flour, brown sugar 
and salt, then rub in the butter. Add the molasses with 
the soda dissolved in it. Next add the lukewarm milk 
and lastly the yeast dissolved in the lukewarm water. 

Knead the dough well for twenty minutes and set it 
to rise covered up. After rising form it into two loaves, 
put them into pans and let them rise again. 

Graham bread requires longer to rise than white flour 
bread. Bake in a moderately hot oven for an hour and a 
quarter. 

If graham bread is baked too quickly it is apt to be¬ 
come doughy in the center. 

Quantity: 

The above makes two loaves of bread. 



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16 







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EASY ENTIRE WHEAT BREAD. 


vy.rn 


f f 
4/fM 


*4 cake yeast. 

2 tablespoonfuls warm 
water. 


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Materials: 

1 quart entire wheat flour. 

3 tablespoonfuls sugar. 

1 teaspoonful salt. 

Way of Preparing: 

Sift the flour, sugar and salt. Mix with enough warm 
water to make a batter, as stiff as it can be stirred. Dis¬ 
solve the yeast in two tablespoonfuls of warm water, 
then add it to the batter. Beat for ten minutes. Let 
rise over night. In the morning 'beat again. Put in 
greased pans. Let rise again. Bake in a moderate oven 
one hour. 

Quantity: 

This will make one large or two small loaves. 

KUGELHUPF. 


| 

! 


i 

I 


Materials: 

1 cup butter. 

% cup sugar. 

7 eggs. 

1 cake yeast. 

1 teaspoonful vanilla. 


1 cup milk. 

4 cups Pillsbury’s Best. 

1 teaspoonful salt. 

1 cup seeded raisins. 

2 oz. shredded almonds. 


| Way of Preparing: 

Scald the milk and let it cool. Then make a sponge 
| of the flour, salt and cup of the milk. Beat ten min- 
% utes and add the yeast previously dissolved in the other 
| *4 cup °f the milk. Let stand until light. 

Soften the butter, add the sugar and three of the eggs. 
| Then add this mixture to the sponge. Mix thoroughly 
I and add the remaining eggs one at a time. Then add the 
| vanilla and raisins. Butter two Turk’s-head molds and 
| sprinkle with shredded almonds. 

Half fill them with the mixture and let them stand until 
f they are full. Bake fifty minutes. Turn from molds and 
| cover with powdered sugar. 

% 

{ Quantity: 

This makes two loaves. 




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17 














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Aur/t Aere and tAere /iAe a group of 
mounds, waiting to Ae tAresAed 




rf' . 


LEMON BUNS. 


Materials: 

y 2 cup sugar. 

2 tablespoonfuls butter. 

2 cups milk. 

1 cup currants. 

% cup lukewarm water. 

6 cups Pillsbury’s Best. 

Way of Preparing: 

Cream the butter and sugar, then add the eggs well 
beaten. Mix thoroughly and add two cups of flour, then 
the milk, which must be just lukewarm, then the other 
four cups of flour. Lastly add the yeast dissolved in the 
warm water. Beat for fifteen minutes, cover closely and 
let it rise. When risen, stir in the currants, which' must 
be floured, then add the nutmeg, the grated rind and half 
the juice of a lemon. 

Place on your pastry board, roll out half an inch thick 
and cut out with a medium-sized biscuit cutter. 

Place half the buns in greased biscuit pans, leaving 
plenty of space. 

Then place the other half on top of those already in 
the pans, making them in pairs. Let rise until very 
light and bake in a quick oven. After they are done 
brush the top of each with the white of an egg and 
sprinkle with powdered sugar. 

Quantity: 

Three dozen. 


2 eggs. 

1 cake yeast. 
p 2 teaspoonful salt. 

1 lemon. 

% teaspoonful nutmeg. 


LOVERS’ KNOTS. 


Materials: 

1 cup scalded milk. 

2 tablespoonfuls sugar. 
y 2 teaspoonful salt. 

y 2 yeast cake, dissolved 
in 4 tablespoonfuls 
of lukewarm water. 


2 tablespoonfuls melted 
butter. 

1 egg. 

Grated rind of one-half 
lemon. 

Pillsbury’s Best. 


Way of Preparing: 

Add sugar and salt to the milk. When lukewarm add 
the dissolved yeast and iy cups of flour. Cover and let 
rise. When light add the well-beaten egg, lemon rind and 
butter; then enough flour to knead; let rise again. Roll 
out in a sheet one-half inch thick, cut into strips y 2 inch 
wide and 9 inches long, take up each strip and tie into a 
knot. Place in a buttered pan, allowing some space be¬ 
tween each two, let rise until light and bake in a hot 
oven from fifteen to eighteen minutes. 







19 


MUFFINS No. 1. 


Materials: 

2 tablespoonfuls butter. 
2 tablespoonfuls sugar. 
2 eggs. 

Yz teaspoonful salt. 


1 pint milk. 

2J4 cups Pillsbury’s Best. 

2 teaspoonfuls baking 

powder. 


Way of Preparing: 



Cream the butter and sugar and add the beaten yolks 
of the eggs. Sift the flour, baking powder and salt and 
mix with the former, alternating with the milk. Lastly 
add the stiffly beaten whites of the eggs. 

Have your gem pans hot and well greased, and bake 
in a hot oven twenty minutes. 

Quantity: 

This will make eighteen muffins. 

MUFFINS No. 2. 

Materials: 

Vi cup butter. 

V cup sugar. 

V[ teaspoonful salt. 

4 teaspoonfuls baking 
powder. 

Way of Preparing: 

Cream butter and sugar; add the well-beaten egg. Mix 
the flour, salt and baking powder and stir in gradually, 
adding the milk gradually also. Beat thoroughly, turn 
into hot, greased muffin pans, and bake 25 minutes. 

Quantity: 

Will make twelve muffins. 

NUT BREAD. 

Materials: 


1 egg. 

V\ cup milk. 

2 cups sifted flour. 


2 cups milk. 

2 cups water. 

1 tablespoonful lard. 

4 cups Pillsbury’s Best. 
1 cake yeast. 


2 tablespoonfuls sugar. 

1 teaspoonful salt. 

1 cup chopped nuts. 

Vi cup lukewarm water. 

5 cups whole wheat flour. 


Way of Preparing: 

Scald milk and water together, and pour them over the 
sugar, salt and lard. Let cool until medium hot, then add 
the white flour. Beat ten minutes and then add the yeast, 
dissolved in the one-half cup lukewarm water. Cover and 
let rise until very light. Then add the nuts and the whole 
wheat flour, making a soft sticky dough. Place the 
dough. in a buttered bowl and let it rise until it gains 
twice its original bulk. Then. form into loaves. 




fine czlcFa & V 

Oranaes 
French Omelette Facon 
fftttfins Coffee 


















20 


Place them into pans, having each half full, let them 
rise until the pans are full; then bake them for one hour. 

Quantity: 

This amount makes three loaves. 

PARKER HOUSE ROLLS. 


1 pint milk. 

1 tablespoonful sugar. 
1 cake yeast. 


Materials: 

3 tablespoonfuls butter. 

1 teaspoonful salt. 
y 2 cup lukewarm water. 

6 cups sifted flour. 

Way of Preparing: 

Scald the milk and pour it over the sugar, salt and 
butter. Allow it to cool, and when it is lukewarm, add 
the yeast, dissolved in the lukewarm water, and then add 
three cups of flour. Beat hard, cover and let rise until it 
is a frothy mass. Then add three more cups of flour. 
Let it rise again until it is twice its original bulk, then 
place it on your kneading board. Knead lightly and then 
roll it out one-half an inch thick. 

Take a biscuit cutter and cut out the rolls. Brush each 
piece with butter, fold and press the edges together, and 
place them in a greased pan, one inch apart. Let them 
rise until very light. Bake in a hot oven fifteen minutes. 
Quantity: 

This recipe makes three dozen Parker House rolls. 

POPOVERS. 

Materials: 

2 cups Pillsbury’s Best. 2 cups milk. 

3 eggs. 1 teaspoonful saU. 

Way of Preparing: 

Beat the eggs until very light. Add the milk and salt 
and pour gradually into the flour, beating all the time. 

Beat the batter very smooth and strain through a sieve. 
Have your gem pans lightly greased, and very hot. 
Ouicklv fill half full of the batter. Place in a hot oven 

Quantity: 





7/ie 7raction Engine, a great /actor in 
exiensive wAeat cu/tivation and /arge-' 
/y depended upon /or i/tc poiver io — 












1 teaspoon soda (level). 
1 tablespoon melted but¬ 
ter. 

1 tablespoon sugar. 


GRIDDLE CAKES. 

Materials: 

2 cups Pillsbury’s Best. 

Y teaspoon salt. 

1)4 cups sour milk or but¬ 
ter-milk. 

Preparation: 

Sift the flour, salt and soda together. Add the milk 
slowly and beat till smooth. Then add the melted butter 
and fry on a slightly greased hot griddle. If desired, a 
well-beaten egg may be added at the last, when it will be 
necessary to use a little more flour. The cakes will be 
more tender without the egg. These cakes may be made 
with sweet milk, substituting four (4) level teaspoons of 
baking powder for the soda. This quantity will serve four 
or five people. 


SWEET POTATO BISCUITS. 

Materials: 

2 cups Pillsbury’s Best. 1 cup mashed sweet potatoes. 
1 cup buttermilk. 1 teaspoonful salt. 

1 tablespoonful sugar. 1 tablespoonful butter. 
y 2 teaspoonful soda. 

Way of Preparing: 

Mash the boiled sweet potatoes smooth, add the sugar 
and then the butter. Dissolve the soda in the buttermilk 
and add it. Sift flour and salt and add them to the other 
mixture. Roll out, cut as other biscuits, and bake in a 
quick oven. 

Quantity: 

This will make twenty-four biscuits. 


1 . 



NOTES ON BREAD MAKING. 

Always use a sponge when dried yeast cakes are used. 
| With home-made or compressed yeast it may be made 
| into a dough at once. 

A sponge should always raise at least twice its size, or 
| until it begins to fall. 

^ Dough should always double itself and should increase 
% twice its size when placed in the pans. 
i Do not let it raise too much in dough, or it will be slow 
5 in pans. 

Do not have oven too hot, as bread should not brown 
the first ten minutes, and only gradually after that. 

Do not cover when taken out of oven, but allow to cool 
quickly. 

Do not make loaves too large. 


21 











Farmers marketing their crop 
of' Hard Spring Wheat at 

the country elevator 




2 eggs. 

y 2 teaspoonful salt. 

4 cups Pillsbury’s Best. 
% cup warm water. 


SWEET RUSKS. 

Materials: 

2 tablespoonfuls sugar. 

2 tablespoonfuls butter. 

1 cup milk. 

Yi cake yeast. 

Way of Preparing: 

Cream the butter and sugar, then add the well-beaten 
yolks of the eggs and then the stiffly beaten whites. Sift 
in the flour and salt and add the milk gradually. Add the 
yeast dissolved in the warm water. 

Cover and let it rise. When very light, pour it into a 
buttered biscuit pan, filling it half full. Let it rise until 
the pan is quite full. 

Bake in a moderate oven for thirty minutes. When 
done cut in long narrow strips. 

Quantity: 

The above will make rusks for six persons. 

TEA ROLLS. 

Materials: 

2 cups milk. 

3 tablespoonfuls butter. 

2 eggs. 

1 cake yeast. 

Yi cup sugar. 

Way of Preparing: 

Scald the milk, and pour it over the sugar, butter and 
salt. When it has cooled to lukewarm, beat into it three 
cups of flour, sifted three times. Then add the yeast, 

dissolved in the lukewarm water, cover and let it rise 

until it is a frothy mass. Then add the eggs, well-beaten, 
the flour and the cinnamon. 

Place in a buttered bowl. Let it rise until it has twice 
its original size. Form it then into small rolls, place 
them into a buttered pan, and let them rise until very 

light. Brush the tops with melted butter and bake in a 

hot oven for fifteen minutes. 

Quantity: 

This will make four dozen rolls. 


1 teaspoonful salt. 

6 cups Pillsbury’s Best. 
Y\ cup lukewarm water. 

1 teaspoonful ground 
namon. 


COCOA ROLLS. 

Cocoa rolls are made by adding to the above one-half 
a cup of ground cocoa. 


22 






















23 


VIENNA ROLLS. 


Materials: 

Same as those used for “Crescents.” 


Way of Preparing: 

The difference in preparing Vienna rolls and Crescents 
consists in the rolling and shaping. 

( When the dough is prepared, ready for molding, shape 
' the same as small Vienna loaves about six inches long. 
I Place in a buttered pan, allowing a little space between 
| each two, and let them rise. When light, gash the tops 
| diagonally three times, bake in a moderate oven about 
| twenty-five minutes. If desired you may brush the rolls 
| with beaten eggs and sprinkle with poppy-seeds, in which 
| case you omit gashing them. 

WAFFLES. 


1 


1 


Materials: 

2 cups Pillsbury’s Best. 
V/2 cups milk. 

1 tablespoonful sugar. 
Yz teaspoonful salt. 

2 eggs. 


1 tablespoonful melted 

butter. 

2 teaspoonfuls baking 

powder. 

Honey. 


Way of Preparing: 

Sift the flour, baking powder, salt and sugar, add the 
milk and the well-beaten yolks of the eggs. Then add the 
butter and lastly the stiffly beaten whites of the eggs. Fry 
on a very hot, well-greased waffle iron and serve imme¬ 
diately with fresh honey, maple syrup, jelly or molasses. 
Quantity: 

The above will make two dozen waffles. 


WHITE CORN BREAD. 



1 heaping cup white 
cornmeal. 

tablespoonfuls butter, 
teaspoonful salt, 
cup boiling water. 


Materials: 

2 eggs. 

Yz cup Pillsbury’s Best. 

1 cup milk. 2 

2 teaspoonfuls baking 1 

powder. y 2 

Way of Preparing: 

Beat the eggs without separating whites and yolks, add 
the milk to the eggs. Sift the flour, salt and baking pow¬ 
der together. Pour the boiling water over the cornmeal 
and let it cool, then add the flour, salt and baking powder, 
sifted, and then the milk and eggs. Lastly add the butter, 
after melting it. Bake in a hot oven for twenty-five 
minutes. 

Quantity: 

Sufficient to serve five persons. 


Ltzn 

Coined Beef Hash Waffles 
BakedApples Chocolate 











24 


SALT RISING BREAD. 


Materials for the Yeast: 

1 pint hot water. 

1 teaspoonful salt. 

1 heaping tablespoonful 
white cornmeal. 

Materials for the Bread: 

10 cups Pillsbury’s Best. 
1 heaping tablespoonful 
lard. 


11 heaping tablespoonfuls 
sifted flour. 


1 pint warm milk. 
y 2 teaspoonful salt. 


f 



Way of Preparing the Yeast: 

Cool the water sufficiently to bear your finger in it, 
then add the salt, cornmeal and lastly ten tablespoonfuls 
of flour. Beat until smooth, then sprinkle the remaining 
tablespoonful of flour over the top of the mixture. Cover 
and let stand in a warm place five hours. By that time 
the clear water should have risen on top of the mixture. 
Drain off this water and beat the mixture thoroughly. 
Set aside for another hour, at the end of which time the 
mixture should have become light and frothy. It is now 
ready for use. 

Way of Preparing the Bread: 

Sift your flour into your mixing bowl, add the salt, 
and with the tips of your fingers work in the lard. Now 
make a well in the center of the flour, pour in your yeast 
preparation and then the milk. With a spoon begin to 
stir and continue until it is too stiff to admit of further 
using the. spoon. Turn it out on the molding board, 
knead until smooth, divide into four parts and place them 
in buttered baking pans, having each pan half full. Let 
rise until they are full. Bake forty-five minutes. 

Quantity: 

This will make four loaves in an ordinary sized bread 
pan. 


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hopper sca/es, as it is reeerved 
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(f"^AKE-MAKING requires more judgment than any 
other department cf cooking. Nevertheless it is the 
one most frequently tried by the beginner. 

There are two classes of cakes; those with butter and 
those without it. The former embraces pound, cup and 
fruit cake. To the latter belong sponge, sunshine and 
angel cake. 

Always mix your cake in an earthen bowl. The baking 
of cake requires more care than the mixing. Divide your 
baking time into quarters; during the first it should begin 
to rise, during the second it should finish rising and begin 
to brown, in the third it should continue to brown, and 
during the fourth and last it should finish browning and 
lea\e the sides of the pan. Bake your cake with nothing’ 
else in the* oven and keep it as near the oven center as 
possible. Remove the cake from the pan as soon as it 
leaves the oven, and place it on a sieve or a napkin-covered 
board. 

ALMOND TARTS. 

Materials: 

4 eggs. y 2 lb. almonds, blanched and 

1 cup powdered sugar. chopped fine. 

/ CU P chocolate, grated. 1 cup cracker dust. 

1 teaspoonful baking Whipped cream, 

powder. Candied fruit. 

Way of Preparing: 

Beat the yolks of the eggs until very thick, add the 
sugar gradually, and then the stiffly beaten whites of the 
eggs. Then add the cracker dust, chocolate, almonds and 
baking powder. Bake in gem pans. When cold remove 
the centers and fill with whipped cream. Garnish with 
candied fruit. 

Quantity: 

This will make eight tarts. 

ANGEL FOOD. 

Materials: 


1 cup of egg whites, 
unbeaten. 

114 cups of sugar. 

Pinch of salt. 

1 cup sifted Pillsbury’s 
Best. 


1 teaspoonful cream of 
tartar. 

1 teaspoonful almond 
flavoring. 


25 














Dinner 

Vegetable Soap 
Pork Tenderloin ComBread 
Baked Potatoes Stewed Corn 
Cream-Faffs Coffee 






Way of Preparing: 

| Put a pinch of salt into your egg whites and beat until | 
| frothy. Put in the cream of tartar and finish beating. | 
| Then beat in the sugar. Add the flavoring and fold in | 
| the flour lightly. Bake in an ungreased pan with a tube | 
| in a moderate oven for half an hour. | 

Sift the sugar once, the flour five times, and have the | 
| eggs very cold. & 

| Quantity: 

This makes one large cake. 

CHOCOLATE COOKIES. 

| Materials: 

1 square bitter chocolate. y cup milk. 

2 teaspoonfuls baking 2 eggs. 

| powder. y 2 cup butter. 

I Pinch of salt. 1 cup sugar. 

> 2y 2 cups Pillsbury’s Best. 

Way of Preparing: , 

Cream the butter and sugar, add the well-beaten eggs, 
and then the chocolate, melted, sift the flour, salt and 
baking powder together and add alternating with the 
nrilk. Then roll out, cut with small fancy cutter and bake 
in a moderate oven. 

Quantity: 

This will make four dozen cookies. 


CREAM PUFFS. 


Materials: 

1 cup Pillsbury’s Best. % lb. butter. 
y cup water. 5 eggs. 

Pinch of salt. Filling. 

Way of Preparing: 

Heat the water and add the butter and salt; when this 
mixture boils stir in the flour; take care to have no lumps. 
Cook until the mixture leaves the sides of the saucepan. 
Pour out into another pan, and allow it to cool. When 
nearly cold add the unbeaten eggs, orfe at a time. Mix 
in each one thoroughly before adding the next. When 
all the eggs have been added, cover the mixture and let it 
stand for one hour. When ready to bake drop it by the 
spoonful on buttered tins, leaving space for them to rise. 


26 












27 



Yz cup butter. 

1 egg and 1 yolk. 

1 cup milk. 

1 teaspoonful soda. 

2 cups Pillsbury’s Best. 


Bake in a moderate oven, for forty-five minutes. They 
should then feel dry and crisp to the touch. When cold 
split and fill with whipped cream, custard or jam. If de¬ 
sired, they may be fried in deep fat the same as dough¬ 
nuts. If you intend frying them drop only teaspoonfuls 
instead of tablespoonfuls at a time into the fat. 

Quantity: 

This will make eighteen baked. 

DEVIL’S FOOD. 

Materials: 

Y cup chocolate. 

Yz cup sugar. 

Yz cup milk. 

1 egg. 

2 teaspoonfuls vanilla. 

1 cup sugar. 

Way of Preparing: 

Put the one-half cup of milk in a double boiler. Melt 
the chocolate and add to it one-half a cup of sugar, and 

one egg well beaten. When the milk is boiling hot add 

it. Put back into the boiler and cook five minutes. Re¬ 
move and let it cool. Cream together one cup of sugar 

and half a cup of butter, add one egg and the yolk of 
another and beat for five minutes. Then add the cup of 
milk with the soda _ dissolved in it, and then the flour. 
Lastly add the vanilla and combine the two mixtures. 
Mix thoroughly and bake in layers. Put together with 
chocolate filling. 

Quantity: 

This makes one medium-sized cake. 

LEMON COOKIES. 

Materials: 

Yz cup butter. 

1 cup sugar. 

2 eggs. 

2 tablespoonfuls milk. 

Way of Preparing: 

Cream the butter, add the sugar, the eggs well beaten, 
milk and lemon. Sift the dry ingredients and add them 
to the mixture. Chill and roll out thin, using half the 
dough at a time. Cut in fancy shapes and bake in a 
moderate oven. 

Quantity: 

This will make five dozen cookies. 


2 teaspoonfuls baking 

powder. 

3 cups Pillsbury’s Best. 

1 teaspoonful lemon extract. 


of tfie numerous train - 
foods of wheal on its way 
to the Piffsbury Miffs 


One 









28 


LEMON GEMS. 


1 cup Pillsbury's Best 
1 teaspoonful baking powder 
Grated rind and juice of one 
lemon. 


Materials: 

y 2 cup sugar. 

2 eggs. 
y 2 cup butter. 

Pinch salt. 

Way of Preparing: 

Cream the butter and add the sugar. Add the well- 
beaten yolks of the eggs and the lemon rind. Sift to¬ 
gether the flour, salt and baking powder and add them. 
Then add the lemon juice and lastly the stiffly-beaten 
whites of the eggs. 

Bake in gem pans in a moderate oven. 

Quantity: 

This will make eight gems. 

LORENA CAKE. 


Materials: 

1 % cups sugar. 
y 2 cup butter. 

2 eggs. 

2 cups Pillsbury’s Best. 
2 teaspoonfuls baking 
powder 

1 teaspoonful almond 
extract. 


34 cup milk. 

1 pint whipped cream. 

1 square chocolate. 
y 2 cup boiling water. 

-1 tablespoonful cornstarch. 
Grated rind and strained 
juice of 1 orange. 



Luncheon 
Fried Oysters Devi fed Potatoes 
Graham Bread Marhle Cake 

Milk 


Way of Preparing: 

Beat the eggs and add one cup of sugar, then the but 
ter creamed, one-half cup of milk and the baking powder 
and flour sifted together, add the grated rind and strained 
juice of one orange, and bake in a border mold. When 
cool, bur not cold, fill in the center with the whipped 
cieam, piling it up. Then pour around the cake a hot 
sauce made by cooking one cup of sugar, cornstarch, boil¬ 
ing water, one-fourth cup of milk and chocolate in a double 
boiler until they have the consistency of thick cream. 
Flavor with the almond extract. Serve hot. 

Quantity: 

This will serve eight persons. 

NUT COOKIES. 

Materials: 

l /i cup butter. 

]/ 2 cup sugar. 

2 eggs. 

34 cup Pillsbury’s Best 


1 teaspoonful baking 
powder. 

34 cup chopped nuts. 

1 teaspoonful lemon juice. 










Way of Preparing: 

Cream the butter and add the sugar and eggs well 
beaten. Sift the flour and baking powder together. Add 
the first mixture. Then add nuts and lemon juice. Drop 
from a teaspoon on an unbuttered baking sheet, leaving 
an inch space between them. Sprinkle with chopped nuts 
and bake in a very slow oven. 

Quantity: 

This will make two dozen cookies. 


The Modem Terminal Elevator”of 
Tiro-proof tile and concrete, where 
great quantities of wheat are 
received and stored 
future 


POUND CAKE. 

| Materials: 

1 lb. butter. 2 tablespoonfuls rosewater. 

1 lb. sugar. y 2 cup sherry wine. 

1 lb. Pillsbury’s Best. 

12 eggs, using yolks of 
nine. 

| Way of Preparing: 

Cream the butter, gradually adding the sugar, and beat 
| ten minutes. Beat the yolks of 9 eggs until very thick 
and lemon colored. Then gradually add them to the but- 
p ter and sugar and beat again. Sift the flour three times 

| and add it slowly, beating all the time. After adding the 

I flour beat for fifteen minutes. Then add the rosewater 
P and sherry and beat again. Lastly, add the stiffly-beaten 
I whites of the eggs. Fold them in, and bake immediately. 
| Use a pan with a tube in the center and bake in a mod- 

I erate oven for an hour and a half. 


Quantity: 

This will make 
ones. 


one large cake or two medium sized 

PLAIN CAKE. 


1 cup raisins. 
iy 2 cups flour. 

1 teaspoonful cinnamon. 
y 2 teaspoonful cloves. 


Materials: 

y 2 cup butter. 

1 cup sugar. 

2 eggs. 

1 cup sour milk. 

1 teaspoonful soda. 

Way of Preparing: 

Cream butter and sugar; add well-beaten eggs Dis¬ 
solve soda in two teaspoonfuls of cold water, and beat it 
into the sour milk. Combine the mixtures, add spices and 
flour gradually. Cut raisins and add. Bake forty-five 
minutes in a slow oven. 

Quantity: 

This mixtures makes one loaf. 


29 























yg V4 

: ;l ^ I 


3 cups Pillsbury’s Best. 
1 tablespoonful ginger. 

1 teaspoonful cinnamon. 
1 teaspoonful soda. 


SOFT GINGER BREAD. 

Materials: 

M cup molasses. 

1 cup brown sugar. 

]/ 2 cup butter. 

1 cup sour milk. 

3 eggs. 

Way of Preparing: 

Cream the butter and sugar., and add the molasses. 
Ihen add the eggs, one at a time, and beat thoroughly. 

Melt the soda in the sour milk, mixing well. Sift the 
flour and spices and add to the other mixture, alternating 
with the milk. Bake either in gem pans or in a ginger 
cake tin. 

Quantity: 

This will make twenty-four gems or one large cake. 

STRAWBERRY SHORTCAKE. 

Materials: 

4 teaspoonfuls baking 

powder. 

y 2 teaspoonful salt. 

2 tablespoonfuls sugar. 

Way of Preparing: 

Mix flour, baking powder, salt and sugar and sift twice. 
Work in butter with fingers. Add milk gradually. Put on 
board, divide into two parts, and roll out to fit the cake 
tin; using the least possible flour to roll. Put one part on 
tin, spread lightly with melted butter, then place other part 
on top. Bake fifteen minutes in hot oven. When baked, 
the two parts will separate easily without cutting. Mash 
berries slightly, sweeten and place between cakes. A 
dozen or so whole berries may be placed on top for a dec¬ 
oration. 

Quantity: 

Will cut into eight pieces. 


% cup butter. 

Y& cup milk. 

2 cups Pillsbury’s Best. 
Strawberries, 1 quart. 


SUCCESS CAKE. 

Materials: 

2 cups sifted Pillsbury’s 
Best. 

1^2 cups confectioners’ 

XXXX sugar. 
y 2 cup butter. 

Whites of five eggs. 


3 level teaspoonfuls baking 
powder. 

1 teaspoonful flavoring 
extract. 
y 2 cup water. 




30 











31 


x /-2 teaspoonful cinnamon. 

Yi teaspoonful grated nut¬ 
meg. 

Vi lb. stoned dates, cut in 
pieces. 


Way of Preparing: 

Cream the butter and sugar and add the water. Never 
mind its looks. Then add the flour and baking powder, 
after sifting them mixed together. Stir this thoroughly 
and then add the stiffly-beaten whites of the eggs. After 
that beat it for five minutes. Finally add the flavoring 
extract, whichever one -you prefer and bake immediately 
Quantity: 

This will make either a loaf cake or a layer cake. 

THREE MINUTE CAKE. 

Materials: 

2 eggs. 

Vi cup milk. 

ly$ cups brown sugar. 

Yi cup butter. 

1 H cups Pillsbury’s Best. 

3 teaspoonfuls baking 

powder. 

Way of Preparing: 

Put all the ingredients together in a bowl and beat them 
for three minutes. Then bake them in a cake-pan for from 
thirty-five to forty minutes. Be sure to put all ingredients 
in together; adding them separately will cause failure. 

Quantity: 

This will make one medium-sized cake. 

WHITE FRUIT CAKE. 

Materials: 

1 lb. Pillsbury’s Best. 

1 lb. sugar. 

Whites of 16 eggs. 

Y lb. butter. 

2 teaspoonfuls baking 

powder. 

Rind of one lemon. 

1 cocoanut, grated. 

Way of Preparing: 

Cream the butter and sugar, add the rosewater and 
sherry and then the baking powder and flour sifted to¬ 
gether. 

Beat the whites of the eggs very stifif and fold in. 
Lastly add the grated cocoanut and other ingredients. 
Bake for three hours in a slow oven. Use a deep pan with 
a tube in the center. 

Quantity: 

This will make one large or two small cakes. 




1 lb. almonds, blanched and 
shredded. 

1 lb. citron, cut fine. 

1 lb. candied lemon peel, 

minced. 

2 tablespoonfuls rosewater. 

2 tablespoonfuls sherry wine. 


Each car of wheat upon its 
arriva/ is carefully sampled 
by our Experts before it is 
unloaded 














32 


CAKE FILLINGS AND FROSTINGS. 
BOILED ICINGS 


Materials* 

2 cups sugar. 
% cup water. 


Stiffly beaten whites of two 
eggs. 


Way of Preparing: 

Boil the sugar and water until it forms a thick syrup. 
Then gradually pour it into the beaten eggs, beating the 
mixture rapidly all the time. When all in, and the mix¬ 
ture has thickened and is cool, it is ready for use in icing 
cakes. 

CARAMEL FILLING. 

Materials: 

1 lb brown sugar. 2 eggs. 

y 2 cup milk Vanilla. 

Way of Preparing: 

Boil the sugar and milk until it will harden when 
dropped into cold water. Beat the yolks of the eggs and 
the whites separately and then combine them. Grad¬ 
ually pour over them the hot syrup beating all the time. 
Add the flavoring and beat until cool and quite thick. 



I 


% 


I 

i 


CHOCOLATE FILLING. 

Materials: 

1 cup sugar. 

V\ cup Pillsbury’s Best. 


1 teaspoonful vanilla. 

2 squares chocolate. 

1 pinch salt. 


2 eggs. 

2 cups milk. 

Way of Preparing: 

Heat the milk in a double boiler, mix the dry ingred¬ 
ients and the eggs lightly beaten. Gradually add the hot 
milk. Return to the boiler and cook fifteen minutes. Melt 
the chocolate and add it. Cool and flavor. 

FONDANT ICINGS. 

Materials: 

1 lb. sugar. 1 tablespoonful boiling 

y 2 cup water. water. 

XXXX Confectioners’ Flavoring extract, 

sugar. 




Luncheons 

Macat*oni aLaTttilie,tine 
Pci then House Rolls 

: Chicli eriS alad 
AntjelFo od with Icin cj 









C'ash Wheat Department where an average 
of about 300 cars are sold daily from actual 
samples /fere the choicest wheat is picked 
for the Pillshury Afiflt 


I 


i 

! 


I 







I 


Way of Preparing: 

Boil the sugar and water until the syrup will spin a 
heavy thread when dropped into cold water. Carefully 
pour the syrup out on a large platter. When cool enough 
to bear your finger in it stir the mixture rapidly until it is 
soft, white and creamy. Dust your bread board with 
XXXX sugar, turn the mixture on it, and knead it as you 
would biscuit dough, until it is very soft and smooth. Let 
it cool, place in your double boiler and melt, stirring all 
the time. Add one tablespoonful of boiling water, flavor 
to taste and pour over your cake while hot. 

MAPLE SUGAR FILLING. 

Materials: 

Yz cup maple sugar, 
grated. 

Way of Preparing: 

Put the sugar into an agate saucepan and add the milk. 
Boil it until it will spin a thread. Have the whites of 
the eggs beaten very stiff and add the syrup gradually, 
beating all the time. When it begins to get quite thick 
place it quickly between the layers of the cake. 


Yz cup sweet milk. 
Whites of two eggs. 


Materials: 

2 oranges. 

Yi cup water. 
2 cups sugar. 


ORANGE FILLING. 

2 egg yolks. 
Yi lemon. 


Way of Preparing: 

Grate the yellow rind .from the peel of the oranges. 
Put the water in a saucepan and add the grated orange 
peel. Boil five minutes and strain. Add enough hot water 
to make one-half a cup. Now add the water to the two 
cups of sugar and boil until it spins a thread. Pour it 
then over the well-beaten yolks of the eggs and beat until 
cool. Add the juice, of half an orange and the juice of 
the half lemon. 


I 


33 

































































































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UVS<VH<S<1 

r v vVWi' 



iy ; \A/v 

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| ^ J ! y3 : . - - ' 

| f ^ipi | Sweets to the Sweet 

™; * j :r h am let 


^ssssssssmsisimssississsss^mssss^^ 


CANDIED ORANGE PEEL. 


1 cup sugar. 
Dry sugar. 


1 cup water. 

2 cups peel of orange. 

Way of Preparing: 

Cut the peel in long strips and measure two cups of 
them. Put them in a sauce pan and pour the water over 
them. Cook until tender. Drain off the water and add 
the sugar. Gradually heat and when the sugar is melted 
cook over a slow fire, until the peel is clear. Remove 
from the fire and when cool dip in dry granulated sugar 
and pack in jars. 


I 

1 Materials: 


CANDY PUFFS. 


1 lb. sugar. 

1 cup water. 
Whites of 2 eggs. 


1 cup chopped nuts. 

1 teaspoonful flavoring 
extract. 


Way of Preparing: 

Boil the sugar and water until they form a heavy thread. 
Beat the whites of the eggs very stiff. Pour the syrup 
slowly over the beaten eggs, stirring all the time. When 
all the syrup has been used, keep beating until the mass 
begins to harden, then add the flavoring and nuts, mix 
thoroughly and place by the spoonful on a greased platter. 
Make the puffs the size and shape of a large egg. 

COCOANUT KISSES. 

Materials: 

1 fresh cocoanut, 
grated. 

Yz its weight in pow¬ 
dered sugar. 

Way of Preparing: 

Grate the cocoatnut and weigh it, add the sugar, mixing 
well. Beat the whites of the eggs very stiff, and add 
them to the grated cocoanut and sugar. Beat the mass 
hard for five minutes. Add the flavoring extract, then 
drop it in small spoonfuls on buttered paper, and dry in 
a slow oven for fifteen minutes. 

Quantity: 

This will make two dozen kisses. 


Whites of 2 eggs. 

Yz teaspoonful flavoring 
extract. 


! 

I 


l 

i 


I 


34 


























35 


FONDANT. 

Materials: 

* lb- sugar. y 2 cup -water. 

aaaa sugar. 

Way of Preparing: 

Boil the sugar until the syrup will spin a heavy thread 
when dropped into cold water. Carefully pour it out on 
a large platter. When cool enough to bear your finger in 
it, stir the mixture rapidly until it is soft, white and 
creamy. Dust your bread board with XXXX sugar, turn 
the mixture on it, and knead it as .you would biscuit- 
dough until it is very soft and smooth. It is now ready 
for use. * J 

Fondant is the basis of all cream candy. 

ICE CREAM CANDY. 

Materials: 

4 cups granulated sugar. 1 tablespoonful glycerine. 

/2 cup water. 1 teaspoonful flavoring 

1 teaspoonful cream of extract, 
tartar. ^ 

V 2 cup vinegar. 

Way of Preparing: 

Bo” the .sugar? water,, vinegar and glycerine together, 
mixture will spin a heavy thread. Remove from 
tne nre and when it no longer boils add the cream of tar¬ 
tar and flavoring extract. Pour on a large buttered platter 
and when sufficiently cool, pull until white. 

Quantity: 

This will make two pounds. * 

MAPLE PUFFS. 

Materials: 

/4 lb. maple sugar. 

Yz lb. brown sugar. 

Whites of 2 eggs. 

1 cup English walnuts. 

Way of Preparing: 

Boil the sugar and water until they spin a heavy thread. 
Beat -the whites of the eggs very stiff, gradually add the 
"°t Syrup to t ^ ie w hi tes °f the eggs, beating all the time. 
When the mixture begins to stiffen, add the other ingred¬ 
ients. Beat until it yvill hold its shape. 

Place, by tablespoonfuls on greased paper and let stand 
until stiff. 

Quantity: 

This will make twelve puffs. 


Y* cup chopped figs. 

Y> cup chopped citron. 
Yz cup raisins. 

Yz cup water. 



Phe Wheat Pit in the Chamber of 
Commerce where quantities of grain are 
bought and so/d for future delivery 

























Ce reals 


A DAINTY BREAKFAST DISH. 

Materials: 

1 cup Fillsbury’s Best Salt to taste. 

Cereal. Cream. 

4 cups boiling water. Sugar. 

| Way of Preparing: 

Stir the Cereal into the boiling water, salt to taste, and 
| boil IS minutes. Serve with cream and sugar. 

Best results are obtained by using the double boiler. 


FRIED PILLSBURY’S BEST CEREAL MUSH. 


When the Cereal, as in above recipe, is cold, slice it, | 
| dip into beaten egg and fry. 

Serve with syrup. 

BOSTON BROWN BREAD. 

C # ^ 

Materials: 

\ : : 

• 2 Vi, cups sour milk. 1 cup Pillsbury’s Best. 

y 2 cup molasses. 1 teaspoonful salt. 

2 cups Pillsbury’s Best \/ 2 level teaspoonfuls soda. | 
Cereal. 

Way of Preparing: 

Mix the sour milk, molasses, Cereal, flour, and salt; | 
add the soda, dissolved in one tablespoonful of warm | 
water. 

Beat thoroughly, turn into a well-buttered mold and | 
steam four, hours. 1 

/ S 

| 

IDEAL BREAKFAST BREAD. 

Materials: 

2 eggs. 1 cup Pillsbury’s Best Cereal. | 

1 tablespoonful sugar. 1 cup Pillsbury’s Best. 

2 cups milk. 1 teaspoonful salt. 

3 level teaspoonfuls bak¬ 

ing powder. 

Way of Preparing: | 

Beat the eggs, add the sugar and the milk. Then mix ) 
the Cereal, flour, salt and baking powder. 

Add first mixture gradually to second mixture, to make 
a smooth batter. Pour into a well-buttered frying pan. 
Take one cup milk and pour here and there over the mix¬ 
ture; then bake in a hot oven. 


36 











87 


1 teaspoonful allspice. 

1 teaspoonful cinnamon. 
l / 2 teaspoonful cloves. 

1 cup Pillsbury’s Best 
Cereal. 

Vi cup milk. 
l / 2 cup water. 

Beaten whites of 2 eggs. 

Vi teaspoonful vanilla. 

\ l / 2 cups sugar boiled for 
icing. 


PILLSBURY’S BEST CEREAL SPICED 
CHOCOLATE CAKE. 

Materials: 

y 2 cup butter. 

1 Vi cups fine granulated 
sugar. 

Yolks of 3 eggs, well 
beaten. 

Whites of 3 eggs, beaten 
until stiff. 

2 squares Baker’s cho¬ 
colate, melted. 

\y 2 cups Pillsbury’s Best. 

4 level tablespoonfuls 
baking powder. 

Way of Preparing: 

Cream the half cup of butter, add gradually the gran¬ 
ulated sugar, the yolks and whites of the three eggs and 
the chocolate. 

Then mix and sift the flour, baking powder, all-spice, 
cinnamon and clove, and add the Cereal. 

Add to this the first mixture alternately with one-half 
cup of milk. Bake in layer cake pans and spread between 
and on top vanilla icing made thus: 

Boil \y 2 cups sugar with y 2 cup water until syrup will 
thread when dropped from the tip of the spoon. Pour 
slowly onto the beaten whites of two eggs, and beat until 
of consistency to spread. Flavor with y 2 teaspoonful of 
vanilla. 

PILLSBURY’S BEST CEREAL COFFEE. 
Materials: 


S cups boiling water. 
Scalded milk or cream. 
Cut sugar. 


1 cup Pillsbury’s Best 
Cereal. 

The white of one egg. 

Way of Preparing: 

Put the Cereal into an iron frying pan, set on top of 
the range and roast slowly, stirring frequently until the 
Cereal is of an even golden-brown color. Store in a glass 
jar. Scald a granite-ware coffee pot that has never been 
used for ordinary coffee. Moisten y 2 cup cereal coffee 
with- the white of the egg. 

Turn into coffee pot, and add five cups boiling water. 
Let boil thirty minutes, let stand on the back of the 
range five, minutes to settle. 

Serve with scalded milk or cream and cut sugar. 

Much cheaper than any cereal coffee on the market. 


State Inspectors carefully examine 
and grade every car of wheat 
arriving in Minneapolis daily 


























38 


VEAL CROQUETTES. 



Salt, pepper and celery salt. 
Crumbs and beaten eggs. 


Materials: 

2 cups finely chopped 1 
cooked veal. 

1 cup Pillsbury’s Best 
Cereal mush. 

Cream sauce made by melting 2 level tablespoonfuls but¬ 
ter, adding 2 level tablespoonfuls flour, and pouring on 
gradually two-thirds cup of cream. 

Way of Preparing: 

Mix the chopped veal with the mush, which should be 
made stiff by using two parts of boiling water to one 
part of Cereal. 

Season highly with salt, pepper and celery salt. 

Chill, shape it in cones, dip in egg, crumbs and egg 
again, and fry in deep fat. Serve with tomato or cream 
sauce. 

PILLSBURY’S BEST CEREAL GEMS: 
Materials: 

1 cup Pillsbury’s Best. 

4 level teaspoonfuls bak¬ 
ing powder. 

2 tablespoonfuls melted 

butter. 

Way of Preparing: 

Mix and sift the flour, salt and baking powder, then 
add the Cereal. Beat the yolks of the eggs, add the milk, 
and combine the mixtures; then add the melted butter and 
the whites of the eggs, beaten until stiff. 

Turn into hot, buttered gem pans and bake in a hot oven 
twenty-five minutes. Serve with maple syrup. 

FRUIT CEREAL. 

Materials: 

2 cups water boiled with White of one egg, beaten 


Maple syrup. 

Yi teaspoonful salt. 
p 2 cup Pillsbury’s Best 
Cereal. 

1 cup milk. 


teaspoonful salt. 
y 2 cup Pillsbury’s Best 
Cereal. 

5 tablespoonfuls cream. 


stiff. 

X 1 / cups berries, strawberries 
or raspberries pre¬ 
ferred. 

Whipped cream. 

Way of Preparing: 

Add gradually to the salted boiling water the half cup 
of Cereal. Let boil two minutes, then cook in double 
boiler 30 minutes. Add the cream and cook two minutes. 
Remove from fire and add the white of one egg, beaten 
stiff, and the berries. 


J%ra<y£fas/ 
Grapef/'a/t 

aryls Jjesf Cerea/ foi/et/fees 
Geizis CofY<e& 
























ATieaf is graded largely Ay ds weight 
P er bushel, Aid through extensive tests 
Pillsburjy Atryers are enabled to select 
the very best 


I 

! 

i 








II 

1 111 

III 



Pour into molds, first dipped in cold water, chill and 
serve with whipped cream, sweetened and flavored. When 
berries are out of season the Cereal may be molded in 
individual molds with a teaspoonful of jelly in the bottom 
ot each. 

PILLSBURY’S BEST CEREAL GRIDDLE CAKES. 
Materials: 


2 cups milk. 

2 cups Pillsbury’s Best 
.Cereal Mush. 
Pillsbury’s Best. 


4 eggs. 

4 tablespoonfuls melted 
butter. 

3 level teaspoonfuls bak¬ 
ing powder. 

Way of Preparing: 

Beat the yolks of the eggs until light, add the milk, 
butter, mush, baking powder, and enough flour to make 
a stiff batter 

Cut and fold in the whites of four eggs, beaten until 
stiff. Cook on a hot, well-greased griddle, and serve with 
maple syrup. 

STEAMED PILLSBURY’S BEST CEREAL PUDDING. 
Materials: 


2 cups scalded milk. 

1 cup Pillsbury’s Best 

Cereal 

pi cup molasses. 

2 well beaten eggs. 


2 tablespoonfuls melted 
butter. 

1 teaspoonful soda. 

1 teaspoonful salt. 

1 cup seeded raisins (or 
dates.) 


Grated rind of 1 lemon. 
Juice of 2 lemons. 


For Sauce: 

V\ cup butter. 

1 cup sugar. 

Yolks of two eggs. 

Way of Preparing: 

Adcf gradually to the scalded milk, stirring constantly, 
the one cup of Cereal. As soon as the mixture thickens, 
remove from fire and add the molasses, the two beaten 
eggs, the melted butter, soda, salt and raisins. Dates may 
be used in place of raisins. Turn into a buttered pud¬ 
ding mold and steam for three hours. 

Serve with lemon sauce made thus: 

Mix cup butter, one cup sugar, the yolks of two eggs, 
and the lemon juice and rind. 

Cook on top of double boiler until the mixture thickens, 
stirring occasionally. 

This furnishes a delicious, inexpensive dessert for eight. 


39 







































a. G3a<afin^ dish 


• - "SSSSS/S/. '/////itirfwy"' MM' 


w// 



c/i/efp/easure in eatintjr does not consist in 
cost/y seasoning or exquisite flavor/>trt inyoi/rse/i 

mi:.*;,,.-.: -HORACE 



■qpHE use of the chafing dish is, contrary to general 


opinion, far older than our present civilization. It 
| reaches, in some form, back into the times of the ancient 
| Greeks and Romans. 

As used at present, alcohol is the fuel for the lamp 
| attached to it, and a tray is desirable to protect table- 
| cloths and tables from alcohol and fire. The cap cover- 
| ing the opening through which the lamp is filled should 
| be kept in place after filling it. Otherwise, controlling 
1 the flame is hardly possible. It is, of course, also possi- 
| ble to connect for heating purposes, with gas and 
| electricity. 

Chafing-dish cooking is not done by the average house- 
| keeper. 

A chafing-dish needs to be watched carefully from a 
^ chair with a high seat to make its use comfortable. For 
* the benefit of the comparatively few, who can and care 
to indulge in its use, the following recipes are presented. 


CREAMED DISHES 
Materials for Cream: 

1 cup milk. 

1 cup cream. 

1 teapsoonful salt. 

1 tablespoonful flour. 


1 tablespoonful butter. 
y 2 teaspoonful white 
pepper. 

8 drops onion juice. 


manner. 


Way of Preparing: 

Mix cream and milk and bring them to the boiling 
point. Cream flour and butter together and add to them 
the salt, pepper and onion juice. Now combine the two 
mixtures and cook until they have the consistency of thick 
cream. Remove from the fire. It is ready for use. 

Creamed oysters, shrimps, lobster, fish, chicken, turkey, 
lamb, tongue, dried beef, peas, cauliflower, etc., are made 
by adding the cooked fish, meat or vegetable to the above 
cream sauce and the flavor may be varied by adding 
chopped parsley, celery, salt, curry-powder or lemon juice. 
Sweetbreads are particularly good when served in this 




40 



















41 


OMELETTE. 

Materials: 

1 tablespoonful water. 

3 tablespoonfuls powdered 
sugar. 

1 tablespoonful butter. 

Vi cup powdered sugar. 


J4 teaspoonful salt. 

2 large oranges, sliced. 

4 eggs. 

2 yolks. 

Grated rind one orange. 
4 tablespoonfuls orange 
juce. 


Way of Preparing: 

Beat the yolks of all the eggs until thick; add the sugar, 
salt, orange juice, and grated rind. Melt the butter in 
your chafing dish, fold the stiffly-beaten whites of the eggs 
into the yolk-mixture. When the butter is melted and hot 
turn the omelette into the dish and cook over the hot 
water for fifteen minutes. Remove and hold the blazer 
directly over the flame until the omelette is slightly 
brown. Extinguish the lamp and serve the omelette di¬ 
rectly from the blazer. 

When serving, garnish the omelette with the sliced 
orange and dust with the powdered sugar. 

Quantity: 

This -will serve four people. 

OYSTER STEW. 

Materials: x 

1 cup milk. 1 heaping tablespoonful I 

Vi cup cream. butter. f 

y 2 teaspoonful salt. *4 teaspoonful pepper. 

2 dozen oysters. y A cup cracker crumbs. 

Way of Preparing: 

Melt the butter in the chafing dish and add the milk, | 
cream and seasonings. When boiling hot add the oysters. ^ 
Cook them until they look plump. Add the cracker | 
crumbs and serve. 

Quantity: 

This will serve four persons. 

PEACH SANDWICHES. 

Materials 

y 2 teaspoonful powdered cin¬ 
namon. 

Grated rind one orange. 

1 pint whipped cream. 


/ 


1 stale sponge cake. 

1 can of peaches. 

2 tablespoonfuls butter 
y 2 cup sherry wine. 

y 2 cup sugar. - 




Samples of wheat are milled th 
a complete system of miniature 
machines and the flour fully tested to 
determine their essential properties 

































42 


Way of Preparing: 

Slice the sponge cake into one-half inch slices. Stamp 
out with a fancy cutter twice as many round pieces as 
you have persons to serve. Melt the butter in your 
chafing dish and brown in it the pieces of cut-out sponge 
cake. Remove them to a platter, drain the peaches, hav¬ 
ing as many halves of peaches as you have pieces of 
sponge cake. To the butter in your chafing dish add the 
sugar, sherry and grated orange peel. When these in¬ 
gredients’ are hot add the drained peaches. Cook five 
minutes. Extinguish the lamp and prepare to serve. 
When serving place on a small plate one round of sponge 
cake, on this place one-half a peach, on top of this peach 
place another round of sponge cake and put another half 
peach on top of the latter. Dust with a pinch of cinna¬ 
mon and garnish with whipped cream. 



Quantity: 

Serve one sandwich to each person. 

TAPIOCA AND GRAPE JUICE PUDDING. 
Materials: 


1 cup grape juice. 

* 1 cup water. 

1 cup sugar. 

V\ cup minute tapioca. 
Juice of two lemons. 


Pinch of salt. 

Stiffly beaten whites of three 
eggs. 

Cream. 


Way of Preparing: 

Soak the tapioca for fifteen minutes in the cup of water. 
Place in a chafing dish and add the sugar. When hot add 
the grape juice. Cook until the tapioca is transparent. 
Then add the lemon juice and salt. Lastly fold in the 
beaten whites of the eggs. 

Serve either hot or cold with plain cream. 

Quantity: 

This will serve six 'persons. 


ILzzizcheofi 
Plain Omelette Cream Potatoes 
Peantit Phztten Sandwiches 
'Tapioca tPtzddhaq Tea 

















/n the P'//sburys la boratory a 
cfouy/h expansion apparatus is 
used to test the ra/sirip power 
of wheat and f/our sarnp/es 



Materials: 

1 tablespoonful butter. 

1 egg. 

Yz teaspoonful pepper. 

% teaspoonful soda, 
lb. cheese. 

Way of Preparing: 

Melt the butter in your chafing dish and then add the 
cheese broken into small pieces; stir without stopping 
until the cheese is melted. Add the egg. beaten and 
diluted with the ale, lastly add the salt, pepper and soda. 

Serve immediately on the toast with the untoasted side 

up. 

Cream may be substituted for the ale if desired- 

Quantity: 

This will serve five people. 

SARDINE RAREBIT. 

Vs teaspoonful Extract of 2 tablespoonsful grated 
.Deei. cheese. 

1 Box good sardines. 1 tablespoonful thick cream. 

/2 teaspoonful salt. 2 egg s, yolks. 

6 teaspoonsful melted butter. 

Way of Preparing: 

Remove bones and skins and pound meat to a paste. 
Add a few drops of onion juice, and lemon juice, a dash 
of salt, two tablespoonfuls of grated cheese and one table¬ 
spoonful of thick cream. Toast narrow strips of bread on 
one side. Spread the sardine mixture on the untoasted 
sides, cover with the other strip and set in the oven until 
the sauce is made. Beat the yolks of two eggs. Add to 
them six teaspoonfuls of melted butter and the Beef 
Extract. Stand on the fire to heat until it begins to thick¬ 
en. Add one-half teaspoonful of salt and a dash of paprika. 
Turn this mixture on the strips which have been kept hot 
in the oven. Serve at once with quarters of lemon. 


43 













































Oh eyys, within thine ova1she//, 

What palate-tieAliny joys do dwell. " 



TT T takes no Christopher Columbus to discover that eggs 
“ have two advantages over all other foods. First, 
they are procurable nearly everywhere; second, the most 
dainty person is sure when eating eggs that they have 
not been handled. They possess their highest nourishing 
value in their raw state, and the longer an egg is subject 
to heat the harder it is to digest. 

Eggs are digested more readily when the whites and 
yolks are thoroughly mixed before cooking, therefore in 
a scrambled state and as omelettes they are the easiest 
digested. Eggs are at their very best when only twelve 
hours old. A fresh egg feels heavy and sinks flatly to 
the bottom in water. They may be kept for months by 
packing them small ends down in ordinary coarse salt. 
Each should stand upright and not touch another. 


EGG CROQUETTES. 


Materials: 

cup butter. 

Yz cup Pillsbury’s Best. 

1 egg. 

% teaspoonful pepper. 

1 tablespoonful chopped 
parsley. 

cup white stock. 


Yz cup cream. 

J4 teaspoonful salt. 

8 hard boiled eggs. 

1 teaspoonful onion juice. 
1 pint parboiled oysters. 


Way of Preparing: 

Make a sauce with the butter, flour, cream, stock, un¬ 
cooked egg, well beaten, the salt and pepper. Then add 
to it the cooked whites of eggs, chopped fine and the 
yolks passed through a vegetable press. Lastly add the 
chopped parsley and the onion juice. Let this mixture 
get cold, then form into egg-shaped croquettes with an 
oyster in the center of each. Now egg,, crumb and fry 
them in deep fat. Garnish with parsley when serving. 


Quantity: 

This will serve six. 

*“White Stock” will be found under “Soups.” 


44 















45 


EGGS WITH CREAM DRESSING. 


Materials: 

2 tablespoonfuls butter. 

3 tablespoonfuls flour. 

1 l /i cups milk. 


1 teaspoonful salt. 
Few grains pepper. 
3 hard boiled eggs. 


Way of Preparing: 

Blend butter and flour. Place on the range and stir 
until butter is melted. Add milk, stirring all the time till 
mixture is thick. Add salt and pepper. Separate the 
whites of the eggs from the yolks. Chop the whites fine, 
and add to the dressing. Arrange slices of toast on a hot 
platter, pour the dressing over them; force the yolks 
through a ricer onto the toast and dressing; serve hot. 


OMELETTE. 

Omelettes are of two classes: The French and the 
puffy. There are many variations, but all belong to one 
of the two classes. 

The number of yolks should exceed the number of 
whites in an omelette. If this rule is observed they will 
be more tender and of a looser texture. 

PLAIN OMELETTE. 


Materials: 

3 eggs. 

x / 2 teaspoonful salt. 
Dash of pepper. 


tablespoonfuls clear bacon 
fat or 1 tablespoonful 
butter. 

tablespoonfuls hot water. 


Way of Preparing: 

Beat eggs very light, add salt, pepper and hot water. 
Heat the omelette pan, and add bacon fat or butter. Cook 
slowly. When thickened and browned underneath, put in 
grate of oven to finish the top. When the top will not 
adhere to the finger, the omelette is done. Fold and serve 
on hot platter. 

Quantity: 

Will serve four people. 


An electric furnace /s used by 
Pi/hsbury's chemists when uniform 
temperatures are required 
rnakmiq ash determinations 





























































46 


FRENCH OMELETTE. 


Materials: 

4 eggs. Pinch pepper. 

5 tablespoonfuls ice 1 teaspoonful sugar. 

water - 1 heaping tablespoonful 

K teaspoonful salt. butter. 

2 egg yolks. 

Way of Preparing: 

Place the eggs in a bowl and beat with a fork until 
they are thoroughly mixed and then strain them, add 
the_ water, salt, pepper and sugar. Melt the butter in a 
trying pan, pour in the egg mixture. Set over the fire for 
a minute, then with a spatula separate the cooked portion 
from the frying pan and gently move it back and forth 
so that the uncooked portions may come in contact with 
the pan. When it becomes creamy and begins to set, 
begin at the side of the pan, next to the handle, with a 
spatula, and fold the omelette over. Turn onto a hot 
platter and serve immediately. 

Quantity: 

This will serve four people. 

HYGIENIC EGGS. 


Materials: 

6 eggs. 

6 round slices of toast. 
1 cup finely-chopped 
chicken. 


* l /2 cup white sauce. 
Salt and pepper. 


., x p . 


Way of Preparing: 

Heat the chicken in the sauce and spread each slice 
of toast with the mixture. Beat the whites of the eggs 
until very stiff, pile the beaten whites on the rounds of 
toast in the shape of nests. Carefully place one unbroken 
volk in each nest. Cook in a moderate oven until set. 
Dust with salt and pepper and serve at once. 

Quantity: 

This will serve six. 

*Recipe for white sauce will be found under “White 
Sauce Omelette.” 


I 

I 

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I 

1 

I 

1 





\ " Breakfast 

Oranges 
Pillsbury’s Best Cereal Mush 

( Cooked a.71 niqht in fire less Cooker) 



















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used to test the yua/ity of gfuteri l 
in the flour 


Materials: * 

4 eggs. 

2 yolks. 

Pinch pepper. 



w///////////////////////////////////////////////m^^^^^ 


PUFF OMELETTE. 


*6 tablespoonfuls water 
y 2 teaspoonful salt. 

1 tablespoonful butter. 


Way of Preparing: 

Beat the whites of the eggs until dry and the yolks until 
they are thick and of a lemon color. Add the water, salt 
and pepper to the yolks. Mix thoroughly and then fold 
the whites into the yolk mixture. Put the butter in a 
frying pan and when it is hot put in the mixture. Let 
it stand in a moderate heat for tw r o minutes, place in a 
hot oven and cook until set. Remove from the oven, cut 
across the center at right angles to the handle, turn on 


I a hot platter and serve. 


Quantity: 

This will serve four persons. 

Note.—Either French or puff omelette may be varied ' 
by the use of fillings, or garnishings, or both. 

SCRAMBLED EGGS. 

Materials: 

6 eggs. 

2 tablespoonfuls milk. 

2 tablespoonfuls water. 


y 2 teaspoonful salt. 

14 teaspoonful white pepper. 
2 tablespoonfuls butter. 


Way of Preparing: 

Beat the eggs without separating, add the other ingred¬ 
ients, mixing thoroughly. Strain the mixture. Melt the 
butter in a frying pan and pour in the mixture. Stir con¬ 
stantly until it is soft and creamy throughout. 

Serve at once. 

This dish may be varied by the addition of any finely 
chopped cooked meat. If so, it should be mixed with the 
eggs just before taking from the fire. 

Quantity: 

This will serve four persons. 


47 















































FIRELESS COOKING. 


^TpHE principle upon which this new-old device works 
^ is, that a dish started cooking over a fire, will, if set 
into a tightly closed, insulated.box, continue to cook by its 
own heat until it is done, with no further application of 
fire. 

Not only is this principle correct, but in actual practice 
the fireless cooker, when rightly used, has proved most suc¬ 
cessful in every phase of cookery, viz., roasting, frying, 
baking and boiling. It can be used in cooking soups, meats, 
fish, sauces, fruits, pies, etc., and with the following advan¬ 
tages. 


| # There is a saving in fuel—for after the initial short cook- 

| ing no more fuel is needed. Less costly cuts of meat and 

| older fowls may be used and rendered nutritious and palat- 

| able by the fireless. Again, from a given quantity of raw 

I material there is less waste in cooking. Moreover you need 

?; no longer spend your day in a hot, smelly'kitchen. Start 

) your evening meal in the morning, place it in the fireless 

cooker, and, with no fear that your meal will burn or 
overdo, go about your business—to your sewing, your 
reading, to the children, or to the theater; returning nei¬ 
ther irritated nor worried to a clean, sweet smelling kitchen 
(for there are no odors with the fireless) to find your meal 
perfectly cooked and ready to set on the table. 


There are two general types of fireless cookers on the 
market; those with and without “radiators” of iron or soap¬ 
stone which are heated by themselves and placed in the 
cooker with the heated food. Where radiators are used it 
is possible to impart some degree of crispness to the food 
and to maintain a higher degree of heat for a longer per¬ 
iod of time than is possible in the radiatorless type. 

Realizing that radiator fireless cooker is a practical and 
valuable kitchen adjunct. Pillsbury’s,—ever in the fore¬ 
front of Progress—presents on the opposite page direc¬ 
tions by which the recipes given in this book may be adap¬ 
ted to the use of the fireless cooker. 

Bread and Biscuits. 


In baking Bread or Biscuits in the Fireless Cooker, pro¬ 
ceed in the ordinary way with your favorite recipe, when 
ready to bake, heat two radiators sizzling hot (test with 
wet finger) and placing in cooker well with the bread, 
allow to cook as long as would be necessary in the ordi¬ 
nary hot oven. In the case of bread this should be about 
one hour and fifteen minutes. For Buns and Biscuits from 
fifteen to twenty minutes. Hot radiators insure nice, crisp 
brown crust and thorough cooking, with no danger of 
burning. 


48 











FIRELESS COOKING. 


Cakes. 

Cakes should be baked in the cooker with moderately 
| hot discs for about the same length of time as is custom- 
| ary with an oven. For instance, Sponge Cake, for from 
I forty minutes to one hour. 

f 

| Cereals. 

In cooking Pillsbury’s Cereal, Oat Meal or any other 
| cereal, boil slowly over the fire for five to ten minutes, 

I after which place the dish in the cooker over night. Be- 

I cause of the long cooking, cereals take more water with 
| the Fireless than when cooked in the ordinary manner. 

Fish. 

I Fish will be found deliciously baked if placed in the 
| cooker with two hot discs for about forty minutes. 

| Meats. 

To roast in the Fireless Cooker, prepare the meat 
f (Roast Leg of Lamb, Roast Fowl, Pot Roast) in the usual 
I manner. Heat the roaster well of the Cooker by placing 

| one hot radiator therein. When well is warm remove 

| the now-cool radiator and set in the roast with two very 
| hot discs. Close Cooker quickly and tightly. 

Pot Roast or Roast Lamb should remain in the Cooker 
f from six to ten hours while an old fowl should roast from 
I '*ght to twelve hours. 

Boiled Meat should be placed over the fire until it is 
| thoroughly heated to its very center, or about thirty min- 

| utes according to the size of t-he meat. Place quickly in 

| the Fireless with or without radiator for from six to eight 

| hours. 

| Pastry. 

Place pies with hot discs into cooker and leave for 
f about the same time as ordinary cooking in a hot oven 
| demands. 

| Soups. 

Soups should be prepared according to recipes given in 
| this book, brought to boiling point over a flame and 

| allowed to boil slowly for from ten minutes in the case 

I, of Brown Soup Stock to thirty minutes in the case of 

| White Soup Stock. After which it is quickly placed in 

f the Fireless and left for eight hours. 


Vegetables. 

Potatoes and other starchy vegetables should be brought 
to a smart boil over the fire and placed in the Fireless 
with two very hot radiators for about the same time as is 
customary on the stove. Parsnips, carrots and turnips 
with a small percentage of starch should be cooked more 
slowly with cooker discs. 


49 








s ^^*«S»«iSSS$SSSSSSS$iSSSSSmSSSSS$SSSSS^^ 


*TpHE fish course which follows the soup need not be 
^ very substantial, as it is not intended to satisfy the 
hunger but to whet the appetite. 

It may consist of any fish, boiled or baked, fish-cutlets, 
small fish fried or planked fish. 

Shell-fish may also be served at this point of the din¬ 
ner, as lobsters boiled, soft shell crabs, boiled or fried, 
oysters raw and raw clams. 

Potatoes in some form are always served with fish, and 
either raw cucumbers, tomatoes or radishes are passed. 

If the fish is served with sauce, potatoes should be 
offered, fried in some form such as croquettes, cakes or 
straws. 

In serving fish at dinner the light-meated ones are pre¬ 
ferred, because they are more easily digested than those 
with dark meat. 


BAKED FISK. 


Materials: 

4 lbs. fish. 

1 tablespoonful salt. 

1 pint bread crumbs. 

4 tablespoonfuls melted 
butter. 

1 lemon. 

1 tablespoonful minced 
parsley. 


2 tablespoonfuls grated 
onion. 

l /i teaspoonful pepper. 
Y- 2 , teaspoonful salt. 

1 cup raw oysters. 
Slices of fat pork. 


Way of Preparing: 

Have a four-pound fish, with the head on; wash it thor¬ 
oughly, and sprinkle with one tablespoonful of salt. Put 
in the ice box and leave it there two hours. 


Make a stuffing of one cup of crumbs, the parsley, 
grated onion, melted butter, lemon juice, grated rind of 
lemon, salt, pepper and raw oysters chopped. 

Fill the body of the fish with this stuffing, sew up the 
opening and skewer into any desired shape. Place on a 
baking sheet, cover with slices of fat pork and bake in a 
hot oven. 


50 












51 


When the fish begins to brown baste it with hot water 
and reduce the heat of the oven. 

Bake slowly, basting every ten minutes. At the end of 
forty minutes remove the pork, cover the fish with a white 
sauce, sprinkle with bread crumbs and bake until the 
crumbs are brown. When done remove to a hot platter 
and garnish with fried oysters, parsley, or slices of lemon 
and parsley. 

Quantity: 

This will serve six people. 

BROILED LOBSTER. 


Materials: 

1 live lobster. Sliced lemon. 

Yi cup melted butter. 

Way of Preparing: 

Begin at the mouth of the lobster and with a sharp 
knife split the lobster through the body and tail. 

Open and remove the liver, stomach and intestinal 
vein. Brush the lobster well with melted butter. Put 
on the broiler, flesh-side up, and broil ten minutes. 

Turn shell-side and broil eight minutes. Serve with 
melted butter and sliced lemon. 

Quantity: 

This will serve two persons. 


CODFISH BALLS. 


Materials: 


1 cup cooked codfish. 1 cup mashed potatoes pre- 

2 eggs. pared as for the table. 

1 cup cracker crumbs. Flour. 

Fat. Fried potatoes. 

Parsley. 

Mash the codfish very smooth. Add the potatoes and 
one egg well beaten, and mix thoroughly. Form into 
small balls about the size of an English walnut. Roll in 
flour, then in egg, then in cracker crumbs, and fry in deep 
fat. 


Drain, pile on a platter in a nice pyramid, garnish with 
fried potatoes and parsley and serve. 

Quantity: 

This will serve five persons. 


I 


Accurate analytical balances used 
m making extensive tests m our 
chemical laboratory 





















































52 


CREAMED FISH. 


Materials: 

2 cups cold fish. 

1 cup hot milk. 

1 bay leaf. 

Vi teaspoonful onion 
juice. 

2 tablespoonfuls butter. 


2 tablespoonfuls flour. 
y 2 teaspoonful salt. 

% teaspoonful white pepper. 
y 2 cup fine crumbs. 


Way of Preparing: 

Make a sauce by creaming the flour and butter and 
adding them to the hot milk. Put this in a double boiler 
and add the salt, pepper, onion juice and bay leaf. Stir 
until as thick as cream. Now cover the bottom of a 
baking dish with some of the cold fish, flaked, and pour 
over it half the sauce. Then put in another layer of fish 
and on that pour the remainder of the sauce. 

Sprinkle all with crumbs, dot with butter and brown in 
a moderately hot oven. 

Any kind of cold fish may be used. 

Quantity: 

This will serve six persons. 


CURRIED LOBSTER. 


Materials: 

2 two-pound lobsters. 

2 teaspoonfuls lemon 
juice. 

y 2 teaspoonful curry 
powder. 

2 tablespoonfuls butter. 


1 tablespoonful flour. 

1 cup scalded milk. 

1 cup cracker crumbs. 
x / 2 teaspoonful salt. 

% teaspoonful pepper. 



Way of Preparing: 

Cream the butter and flour and add the scalded milk, 
then add the lemon juice, curry powder, salt and pepper. 
Remove the lobster meat from the shells and cut into 
half-inch cubes. Add the latter to the sauce. Refill the 
lobster shells, cover with buttered crumbs, and bake until 
the crumbs are brown. Instead of the shells you may use 
a buttered baking dish. 

Quantity: 

This will serve six persons. 


Nail - 



Luncheon 

Fish Croquettes with Tomato Sauce 
Com Meed hfu/THis Ttxce Fuelctiii q 
Lea. J 




















Wheat 's rapidly unloaded with 
our large automatic shovels 
propelled mechanically and 
guided by men in charge 



Materials: 

2 y 2 lbs. fresh fish, sliced. ]/ 2 lb. salt pork. 

4 large potatoes, sliced. 1 large onion. 

1 cup milk. 3 sea biscuits. 

Way of Preparing: 

Cut the pork in cubes and put them in a frying pan 
over the fire. When they are frying put in the onion 
sliced, and fry it brown. Butter a small kettle and put 
in a layer of the sliced potatoes, then one of fish, then 
a layer of pork and onions. Sprinkle with salt and 
pepper. Put in another layer of potatoes, one of fish, 
one of pork and onions, sprinkle again with salt and pep¬ 
per, and put in one more layer of potatoes. Pour over 
all the milk and enough water to nearly coyer it. Now 
place the cover on the kettle and let it boil slowly for 
twenty-five minutes. Remove the cover and place on top 
of the chowder two or three sea-biscuits, broken in pieces. 
Replace the cover and let the chowder barely simmer ten 
minutes longer. Then serve immediately. 

Quantity: 

This will serve eight persons. 

Note.—Oyster and clam chowder are prepared in the 
same manner. 

FISH CROQUETTES. 


Materials: 

2 cups cold fish. 

1 cup milk. 

1 teaspoonful salt. 
1 cup crumbs. 
Parsley. 

Fat. 


2 tablespoonfuls flour. 

2 tablespoonfuls butter. 
y 2 teaspoonful pepper. 

2 eggs. 

Lemons. 


Way of Preparing: 

Cream the flour and butter. Put the milk in a double 
boiler, and when it is at the boiling point add the flour 
and butter. Stir until it is smooth and thick, and add the 
salt, pepper and fish, flaked. Spread on a platter and let 
it cool. Then shape, roll in flour, egg and crumbs and 
fry in deep fat. Arrange on a hot dish, and garnish with 
parsley and sliced lemon. 

Quantity: 

This will serve six persons. 

53 


















































])inn er 
Oyster Sotzp 

Platzhed. White Fish Mashed Potatoes 
White Bread Zettuce Salad 
Zeinoa Pie CoFFee 


FISH PREMIER, WITH PREMIER SAUCE. 
Materials: 


2 doz. large oysters. 
Sliced lemon. 
Watercress. 


4 lbs. fish. 

l /2 cup melted butter. 

Salt and pepper. 

1 cup crumbs. 

Way of Preparing: 

Remove the head and tail of the fish. Skin and bone it, 
leaving two oblong pieces. Lay one of the pieces on a 
greased baking sheet in the baking pan, cover with half 
of the oysters. Sprinkle thickly with crumbs and pour 
over them one-half of your melted butter. Then cover it 
wit 1 the other half of the fish. Place the remaining 
oysters on top of the fish, sprinkle with salt and pepper, 
.riace the remaining crumbs on the oysters and pour the 
rest of the butter over the crumbs. Put into a moderate 
oven and brown. When done slip it carefully onto a hot 
platter, garnish with watercress and sliced lemon, and 
serve with a 


Premier Sauce, 

made of— 

l A cup of butter. 14 teaspoonful salt. 

Yolk of one egg. y 3 CU p boiling water. 

Juice of y 2 lemon. A pinch of white pepper. 

Look in a double boiler for six minutes and serve in a 
sauceboat. 

Quantity: 

This will easily serve six persons. 

LOBSTER, NEWBURG STYLE. 

Materials: 

2 large lobsters, boiled. 
y 2 teaspoonful salt. 

Va teaspoonful white 
pepper. 

2 large truffles, slice. 

Way of Preparing: 

Cut the lobster meat in 


1 wineglass sherry wine. 
/2 pint cream. 

3 egg yolks. 

2 tablespoonfuls butter. 
Toast. 


inch 


pieces, put them in a 


• • « . p * oev, Oj UUL III C III 

saucepan with the butter, and place over a hot fire Add 
u p . epper and truffles, and cook five minutes.' Then 
add the sherry and cook three minutes longer. 

Beat the yolks of the eggs and whip them into the 
cream, now add this slowly to the lobster and cook three 
minutes. Serve on toast. 


> 


54 



















55 


l / 2 cup butter. 

J4 teaspoonful pepper. 
1 cup boiling water. 


Quantity: 

This will serve eight persons. 

PLANKED FISH. 

Materials: 

4 lbs. white fish. 

1 lemon. 

1 teaspoonful salt. 

Way of Preparing: 

Remove the head from the fish and have it split from 
head to tail, so that it can be flattened out on the plank. 
Take care not to split the skin. Have the plank very hot 
and brush with butter. Place the fish, skin-side down on 
the board and tack it firmly in place. 

Put it in a moderately hot oven and at the end of five 
minutes take a small brush and give the fish a bath, 
using the other ingredients, which you have made into 
a sauce for basting. Continue this every ten minutes for 
thirty-five minutes. Then remove from the oven, place 
the plank on a platter and serve at once. Garnish the 
platter so as to cover the plank, but never remove the 
fish from it when serving. 

The plank should be ■ of hardwood (oak) sixteen inches 
long, twelve inches wide and one and a half inches thick. 

Quantity: 


Have as many strips of 


This dish will serve six persons. 

PIGS IN BLANKETS. 

| Materials: 

Large oysters. Pepper. 

Thin slices of breakfast Toothpicks. 

bacon. Celery. 

Lemon. Toast. 

Melted butter. 

Way of Preparing: 

Wash and dry the oysters. 

| bacon as you have oysters. Place a strip of bacon | 
| lengthwise on your left hand, lay an oyster across the 
| upper end. Now begin to roll toward the tips of your | 
| fingers. When the oyster is inclosed in the bacon, | 
| skewer the latter with a small toothpick. When you have 
I prepared all the oysters in this manner, sprinkle with 
| pepper, dip in the melted butter and broil. Serve on hot | 
| toast with celery, and garnish the platter with lemon and 
| the white leaves of the celery. 

| Quantity: 

Allow four to each person. 

1 | 




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Receiving the wheat through 
the great stee/ car pits and -J 
conveying it on fast running 
he/ts to elevators 




























































1 


| §) INCE the days of Nimrod, the first hunter, every 
| household has been stirred to its foundation every 

| now and then by a male member stalking in with some 
I w ild thing “plucked from the forest” and demanding that 
| “you cook it.” 

| Then it is that the faithful wife trembles with emo- 
| don - A11 eyes are upon her. Her ability in the estima- 
| tion of her husband will rise or fall with that goose. 

BROILED QUAIL. 


| Materials: 

Quail. Salt. 

Melted butter. Pepper. 

Lemon. Parsley. 

| Currant jelly. Toast. 


Way of Preparing: 

Singe and wipe clean; beginning at the neck on the 
back, split and lay open. Remove the inside contents, 
then remove the breastbone and wipe clean inside. Sprin¬ 
kle with salt and pepper, brush with melted butter, and 
fo , r fifteen minutes on a brisk fire. Turn frequently 
When done serve, garnished with parsley on toast or with 
currant jelly. 

BROILED VENISON STEAK. 


Materials: 

Venison steak. 
Butter. 


Pepper. 

Salt. 



I 

[f 

A 


Way of Preparing: 

Wipe the steak with a cloth wrung out of cold water 
Rlace the steak in a hot buttered broiler and broil with a 
clear brisk fire. Turn every ten seconds for the first I 
minute. After that turn occasionally until cooked on both I 
sides. I 


Venison should always be served rare, 
is prepared the same as roast lamb. 


Roast venison 


56 










57 


ROAST WILD DUCK. 


Materials: 

1 wild duck. 

4 strips salt pork. 
J4 cup water. 


Salt and pepper 
Currant jelly. 


Way of Preparing: 

Clean and truss the duck and sprinkle with salt and 
pepper. Cover the breast with the slices of salt pork. 
Place on the rack in the dripping pan and pour the water 
in the pan. Put in a hot oven and cook half an hour, 
basting every five minutes with the drippings from the 
pan. Remove the bacon and serve with currant jelly. 

Domestic Duck 

is cooked in the same manner, but requires one hour and 
a quarter of cooking. 

Stuffing 

is used the same as for chicken or turkey or you may 
stuff with apples, peeled and cut in eighths. If no stuffing 
is used, a whole onion placed in the body of the duck 
while cooking, will improve the flavor and should be re¬ 
moved before serving. 

Roast Partridge (Grouse, Pheasant, Quail, Prairie 
Chicken etc.) 

Do not cut off head until game is ready to dress. 
Scald in boiling hot water so the feathers may be plucked 
easily without the skin being torn. Draw carefully, wiping 
out with a clean wet cloth. Part of the gamey taste may 
be removed if desired, by soaking it in salt and water before 
placing in oven, strips of salt pork or bacon may be 
scured, separately from side to side, across the breast. In 
baking, baste from four to six minutes. Thick slices 
of toast may be placed under each bird in the pan 
before taking out and so served. Coarse bread crumbs, 
fried brown in butter, may be sprinkled over the bird on 
platter before being brought to the table, bread sauce or 
brown gravy may also be used, as well as two or three 
tablespoonfuls of butter, put into the dressed bird. When 
liver is used, cut up and roll same to a paste, and mix 
with butter, salt, pepper and spread on the toast. 



Screw conveyors and endless cup 
elevators by which the wheat and 
its products are earned through 
the Pi/Jsburj r 's Mills 





























































































































TTCE creams are divided into two different classes; the 
Neapolitan and the Philadelphian. The former con¬ 
tains a large proportion of eggs, has a pronounced custard 
flavor and its color is lemon-yellow. The Philadelphian 
has a creamy shade and the flavor of sweet cream. 

The first operation in making either kind is the cooking, 
either with or without eggs. In case of the Neapolitan, 
strain the yolks of the eggs and beat until thick and 
lemon-colored, then add the sugar and beat again. Then 
add the stiffly-beaten whites and beat again. Add the 
milk and cream and cook in a double boiler until it 
coats a spoon without running. Stir constantly and be 
careful not to let it curdle. Strain again through a wine 
sieve and let it cool. Flavoring is added either before or 
after cooking'. This depends upon the kind of flavor used, 
but the process thus far is the same with all Neapolitan 
creams. 

The Philadelphian cream is sometimes made of fresh, 
uncooked cream, if a very light, fluffy cream is wanted. 
Cook the cream in a double boiler, with cold water in 
the outer pan. Bring to a boil, and then remove from the 
fire. Add the flavoring and the sugar and stir until the 
latter is melted. Strain and cool. Now it is ready for 
the freezer. 

In adding fruit to the creams (such as peaches, pine¬ 
apple, plums, oranges or apricots) it must be cut into 
small dice, sprinkled with sugar and allowed to stand 
two hours. 

Berries must be mashed, sugared and mixed with the 
frozen cream. Always thoroughly chill the cream before 
freezing it. It is then smoother and the chilling makes 
it freeze more rapidly and easily. 

FREEZING. 

Pour the chilled cream into the freezer. Place the 
freezer in the pail and pack with ice nearly to the top 
pprinkle coarse salt uniformly on the ice as you pack it 
into the bucket. Cover and fasten the can and turn it 
slowly until it becomes difficult to turn. Open the can and 
remove the dasher. 


58 

















Scrape the cream from the sides of the can. Mix until 
smooth, close the can and drain off the brine. Add fresh 
ice and salt, covering the entire can. Wrap a blanket 
around the freezer and let it stand two hours. 

In very hot weather renew the salt and ice three times 
and keep the blanket cold and' wet with the brine from 
the freezer. 


ANGEL FOOD ICE CREAM. 

Materials: 

Whites of four eggs. 1 quart whipped cream. 

Yz cup sugar. 1 teaspoonful almond extract. 

Way of Preparing: 

Beat the eggs very stiff and stir in the sugar, fold in 
the whipped cream and the flavoring extract. Line a 
mold with New York ice cream* and fill the center with 
this mixture. 


Pack in salt and ice and let it stand three hours. 

Quantity: 

This will serve six persons. 

*The recipe for New York ice cream you will find else¬ 
where herein. 

BURNT ALMOND ICE CREAM. 

Materials: 

1 quart cream. 4 oz. shelled almonds. 

6 eggs. 1 tablespoonful vanilla. 

1 lb. sugar. 


1 


I 

I 


Way of Preparing: 

Blanch the almonds and brown them in the oven. 
Pound to a paste in a mortar, adding a little sugar and 
cream to make a paste. 

Mix the eggs, sugar and cream, and add the almond 
paste. Then freeze according to directions under “Freez¬ 
ing.” Adding a tablespoonful of Caramel will produce a 
richer color. 

Quantity: 

This will serve six persons. 





Continuous streams of' wheat 
carried on belt conveyors through 
e/evator to automatic scales on 
its way to mills 
























































































CARAMEL ICE CREAM. 


\ 


Materials: 

1 quart cream. 1 tablespoonful vanilla ex- 

6 eggs. tract. 

1 lb. sugar. 4 tablespoonfuls caramel. 

Way of Preparing: 

Prepare the custard as directed. Freeze as per direc¬ 
tions for Freezing” and add the caramel and vanilla 
when beating down the half frozen cream. 

Quantity: 

This will serve six persons. 



4 oz. chestnut meats. 

2 tablespoonfuls vanilla 
extract. 


, CHESTNUT ICE CREAM. 

Materials: 

1 pint cream. 

1 pint milk. 

6 eggs. 

1 lb. sugar. 

Way of Preparing: 

Use the Italian chestnuts. Boil them until soft. Peel 
and reduce them to a pulp, in a mortar, adding a little 
sugar and cream enough to form a paste. 

Prepare the sugar, eggs and cream and add the chest¬ 
nut paste. Then cook and freeze as directed under 
Freezing. 

Quantity: 

{ This will serve eight persons. 

I CHOCOLATE ICE CREAM. 

I Materials: 

1 pint cream. y A lb. sugar. 

1 pint milk. 1 teaspoonful cinnamon 

6 eggs. extract. 

5 ozs. chocolate. 

Way of Preparing: 

Melt the chocolate and add the cinnamon extract. 
Make and cook the custard as directed in general re¬ 
marks on Ice Creams; then add to it the chocolate while 
both are hot. Cool, chill and freeze as directed in “Freez¬ 
ing.” To make 

Caramel Chocolate Ice Cream 

omit the cinnamon extract and use instead three table¬ 
spoonfuls of the prepared caramel syrup, recipe for which 
you will find elsewhere in this volume. 

Quantity: 

This will serve six persons. 

W/////A 


Luncheon 


Cream oT Celery Soup 
Scrambled Tgys Corn Bread 
Nesselrode Puddlrta 
Tea " 














iMilling separators with vibrating 
sieves and strong air currents 
removing impurities from the wheat 



COFFEE ICE CREAM. 

Materials: 

1 quart cream. 


1 cup ground coffee. 

1 teaspoonful vanilla extract. 
Whipped cream. 


1 quart milk. 

9 eggs. 

iy 2 lbs. sugar. 

Way of Preparing: 

Pour the milk over the coffee and bring to a boil. 
Boil slowly ten minutes and then allow it to settle and 
cool. Drain off the milk and strain it, add enough more 
milk to make one quart. Add this to the cream, eggs 
and sugar, make a custard as explained elsewhere herein, 
and freeze according to directions in “Freezing." Serve 
with whipped cream. 

Quantity: 

This will serve ten persons. 

MAPLE PERFECT 

Materials: 

4 eggs. 1 teaspoonful almond extract. 

y 2 pint hot maple syrup. Salt and ice. 

1 pint thick cream. 

Way of Preparing: 

Beat the eggs slightly and pour on them slowly the 
maple syrup. Cook until the mixture thickens and cool 
it, then add the extract, remove from the range, cool, and 
then add the cream, beaten until stiff. Mold, pack in salt 
and ice and let stand four hours. 

Quantity: 

This will serve six persons. 

NESSELRODE PUDDING. 


Materials: 

3 cups cream. 

2 cups sugar. 

5 egg yolks. 

1 pinch salt. 
y 2 cup Sultana raisins. 


2 cups milk. 
y 2 cup pineapple syrup. 
1 pint prepared Italian 
chestnuts. 

1 cup candied fruits. 


Way of Preparing: 

Make a custard of the milk, sugar, eggs and salt, ac¬ 
cording to directions elsewhere herein, strain and cool. 
Add the pineapple syrup, cream and chestnuts. Then 
freeze, as directed elsewhere herein. Line a two-quart 
mold with part of the mixture and to the remainder add 
one cup candied fruits, minced, one-half cup sultana 
raisins and six chestnuts, chopped. 


61 












































62 


Fill the mold. Pack in ice, and let it stand three hours. 
To “prepare" the chestnuts, shell and boil until very soft, 
then pass them through a potato ricer. 

Quantity: 

This will serve twelve persons. 


NEW YORK ICE CREAM. 


Materials: 

2 cups milk. 

3 cups cream. 

1 cup sugar. 

1 pinch salt. 

Yolks of 7 eggs. 

1 tablespoonful gelatine. 
Way of Preparing: 


1 tablespoonful vanilla ex¬ 
tract. 

1 tablespoonful lemon ex¬ 
tract. 

Warm water. 


Make a custard of the milk, sugar, eggs and salt. 
Bring it to a boil. Remove from the fire and add the 
gelatine, melted in a little warm water, cool, strain and 
flavor. Whip the cream, add it to the custard and freeze 
according to directions elsewhere herein. 


Quantity: 

This will serve eight persons. 



NOUGAT ICE CREAM. 


5 egg whites. 

34 cup filberts. 

34 cup English walnuts. 

34 cup almond meats. 

34 cup hickory nuts. 

1 teaspoonful almond ex¬ 
tract. 


Materials: 

2 cups milk. 

1 cup sugar. 

5 egg yolks. 

34 teaspoonful salt. 

2 cups thick cream. 

1 tablespoonful vanilla 

extract. 

34 cup pistachios. 

Way of Preparing: 

Make a custard of the milk, sugar, egg yolks and salt, 
as per directions elsewhere herein, and strain and cool. 
Beat the cream and add it. Then add the nut-meats 
chopped fine, the whites of the eggs, well-beaten and the 
flavoring extracts. Freeze according to directions else¬ 
where herein, and allow it to stand four hours. 

Quantity: 

This will serve ten persons. 


D inner 

Oxtail Soap 
Pot Roast Peel 
3ro\yrned Potatoes 
Rising Bi-ead 
Pineapple Ice 


tee 














BY-PRODUCTS SEPARATED FROM THE WHEAT. 



ORANGE ICE. 

Materials: 

1 pint orange juice. Grated rind of one lemon. 

1 quart water. J4 pint lemon juice. 

1 pint sugar. Grated rind of one orange. 

Serve in glasses. 

Way of Preparing: 

Freeze (according to directions elsewhere herein) and 
Make a syrup of the sugar and water. Boil fifteen 
minutes and add the orange juice, lemon juice, orange 
peel and lemon rind. 

Quantity: 

This will serve twelve persons. 


PINEAPPLE MOUSSE. 


I Materials: 


Wild. Peas 


1 tablespoonful granu¬ 
lated gelatine. 

%. cup cold water. 

1 cup pineapple syrup. 


2 tablespoonfuls lemon 
juice. 

1 Yz cups sugar. 

1 quart whipped cream. 


Way of Preparing: 

Soak the gelatine in the cold water. Heat the pine¬ 
apple syrup and add the lemon juice, sugar and gelatine: 
strain and cool. When the mixture thickens fold in the 
whipped cream. Mold, pack in salt and ice and let 
stand four hours. 


Quantity: 

This will 


serve six persons. 


4 cups ice water. 

1 can grated pineapple. 


PINEAPPLE ICE. 

Materials: 

4 cups water. 

2 cups sugar. 

Juice of 6 lemons. 

Way of Preparing: 

Make a syrup of the water and sugar and boil for 
fifteen minutes. Add the pineapple and lemon juice. 
Cool and add the icewater. Freeze until mushy, using 
half ice and half salt. 


Pepper Grass. 


Wild Oats. Wild Buckwheat. Inferior Wheat. Mustard Seed, Screenings. 


63 


i 














/luge stee/ buckets, suspended in 
mid-air. over street and carta/ — 



| Quantity: 

This will serve twelve persons. 

PISTACHIO ICE CREAM. 


Materials: 

1 quart cream. 

6 eggs. 

1 lb. sugar. 

4 oz. pistachio nuts. 


1 oz. bitter almonds. 

1 teaspoonful vanilla extract. 
Rosewater. 


Way of Preparing: 

Pound the nuts in a mortar and add a few drops of 
rosewater. Gradually add one cup of cream and one of 
sugar. Mix all the ingredients, cook as per general direc¬ 
tions herein and freeze as directed under “Freezing.” 

Quantity: 

This will serve six persons. 


ROMAN PUNCH. 

Materials: 

*2 quarts pineapple ice. 4 whites of eggs. 

Y 2 pint Jamaica rum. 2 tablespoonfuls vanilla. 

V* lb. sugar. 1 pint champagne. 

Way of Preparing: 

Put the sugar in a saucepan and add one cup of water. | 
Boil until it will form a ball when dipped in water and | 
rolled between the thumb and finger. Beat the whites 1 
of the eggs very stiff, and gradually add to them this hot | 
syrup, stirring, all the time. Stir until cold. Mix the rum | 
and vanilla with the. pineapple ice and then beat in the 
egg mixture, whip in the champagne and serve imme- I 
diately. | 

Quantity: ) 

This will serve twenty-four persons. 

*The recipe for pineapple ice you will find elsewhere 
in this book. 


64 


/ 
































- carry wheat from elevator to mif/s 

& means of end/ess wire cables 




\ 

! 


Materials: 

1 quart berries 
1^2 cups sugar. 



STRAWBERRY ICE CREAM 


Vi cup cream. 

1 pint scalded cream. 


Way of Preparing: 

Mash berries and sprinkle with one cup of sugar. Let 
stand hour. Strain through coarse cheese cloth, pres¬ 
sing until only the seeds remain. Dissolve 14 cup sugar in 
the scalded cream and when cooled add to strawberry juice. 
Turn into freezer. When frozen to mush, add V 2 cup 
plain cream, recover and freeze hard. 

Quantity: 

This serves six. 

TOM AND JERRY. 




I 

I 

I 

I 


Materials: 

\y 2 cups milk. 

1 cup sugar. 

6 egg yolks. 

1 teaspoonful vanilla 
extract. 


1 


3 cups cream. 

3 tablespoonfuls brandy. 
2 tablespoonfuls rum. 

1 pinch salt. 


Way of Preparing: 

Make a custard of the milk, sugar, eggs, salt and vanilla, 
as mentioned in general remarks on ice cream herein. 
Half freeze, add the rum and brandy and finish freezing. 

Quantity: 

This will serve eight persons. 


VANILLA ICE CREAM. 


Materials: 

1 pint cream. 
1 pint milk. 

1 lb. sugar. 


1 tablespoonful vanilla ex¬ 
tract. 

9 eggs. , 


Way of Preparing: 

Prepare and cook the ingredients as given in the gen¬ 
eral directions about ice cream, and freeze as directed in 
“Freezing,” also herein. 

Quantity: 

This will serve six persons. 


65 


















































Sue// dean ties /o them, theirhea/ih it might hurt 
ihemrutif/es wAen wan tiny a shirt. 

-GOLDSMITH 



_ . 1 

HP HE greatest weight is to be attached to the prepara- | 

tion of food for the sick. Oftentimes the diet is of | 
more importance than the drug. Entire wholesomeness of | 
food, the best preparation possible, and prompt and dainty | 
service are necessary requisites. 

Do not consult the patient as to the menu, for the | 
various surprises will help to tickle his appetite. 

First, prepare the tray with a spotless cloth or napkin | 
folded just to cover; then select the smallest, prettiest | 
dishes from the cupboard, being careful to place every- | 
thing in an orderly and convenient manner. Serve hot | 
foods on hot dishes, cold food on cold dishes. 

I 

For feverish patients, cold water mixed with fruit | 
juices is refreshing and beneficial. 


Where raw eggs are ordered, a warm lemonade ipjo | 
which the well-beaten egg is stirred, makes an agreeable | 
change. Care should be taken that the lemonade is not | 
hot enough to cook the egg. 

Pillsbury’s Best Cereal gruel is most excellent for those | 
needing a food readily assimilated and still full of nourish- | 
ment. It is non-heat-producing, and therefore valuable | 
for inflammatory and feverish conditions. 

ALMOND SOUP. 

Materials: 

14 lb. almonds. J4 teaspoonful salt. 

1 pint milk. 1 pint hot milk. 

2 tablespoonfuls sugar. 

Way of Preparing: 

Blanch the almonds and pound them in a mortar, grad- ^ 
ually adding one pint of milk. When you have pounded t 
it to a smooth paste, and used up all the milk, strain it 'I 
by squeezing it through a piece of cheesecloth. To the 
scalded milk add sugar and salt. Now add it to the 
almond mixture and bring it to the boiling point. Serve 
hot 

■ 16 

















67 


BROILED BEEF JUICE. 


2 lbs. lean steak from the top of the round. 

Salt, pepper. 

| Way of Preparing: 

| Remove any visible fat from the steak, broil over a 
| brisk fire for four minutes, turning it frequently. Cut 
| in pieces about one inch square and gash each piece two 
| or three times. Placq in a meat press and squeeze the 
| juice into a hot cup. Season to taste and serve hot. 

| 

| CHICKEN BROTH. 

1 Materials: 

1 4-lb. fowl. Seasoning. 

2 quarts water. 

| Way of Preparing: 

| Joint the fowl and skin it, removing all visible fat. 
| Break the bones, place in a saucepan, and pour the water 
| over it. Let stand one hour. Bring it slowly to the boil- 
| ing point and simmer for three hours. Strain, cool, re- 
| move all fat and season to taste. This is served either 
| hot or cold. 

1 


BARLEY WATER. 

Materials: 

2 tablespoonfuls pearl barley. 

1 quart w^ter. 

Way of Preparing: 

Put the barley over the fire in cold water, let it come 
to a boil and cook five minutes, then drain off the water 
and rinse the barley in cold water. Then return it to the 
fire and add one quart of water. Bring it to a boil and 
simmer until reduced one-half. It may be sweetened and 
flavored if desired. 

OATMEAL GRUEL. 


Sugar. 

Cream. 


One of tAe PiA/shary e/ectric 
trucks de/iverincj PiI/sL dry's 
Best to the city trade 



Materials: 

l / 2 cup oatmeal. 

3 pints boiling water. 

1 teaspoonful salt. 

I- 


m IDO ino 















































































68 


Way of Preparing: 

Add the salt to the boiling water, stir in the oatmeal 
and cook for two and one-half hours in a double boiler. 
Remove from the fire and strain. When preparing it for 
a patient, use half a cup of gruel mixed with half a cup 
of thin cream, two tablespoonfuls of boiling water and 
sugar to taste. 

A pinch of nutmeg or cinnamon is also sometimes 
added. Other gruels are prepared in the same manner. 


CHICKEN CUSTARD. 


Materials: 

Y 2 cup bread crumbs. 
2 egg yolks. 

Pinch of celery salt. 


2 tablespoonfuls chopped 
breast of chicken. 
Pinch of salt. 

1 cup milk. 


Way of Preparing: 

Take the crumbs from the center of a stale loaf and 
add to them the finely chopped chicken. Beat the yolks 
until well mixed, and add to them the salt, celery salt and 
milk. Pour this over the other ingredients, mixing thor¬ 
oughly. Fill a custard cup with the mixture, place it in a 
pan of hot water and bake in a moderate oven until set. 
Serve hot. 

FLAXSEED LEMONADE. 


Materials: 



2 tablespoonfuls flax seed. Grated rind and juice of three 
1 quart boiling water. lemons. 

1 cup sugar. 

Way of Preparing: 

Blanch the flaxseed, and add the boiling water, let it 
simmer for three-quarters of an hour, then add the sugar 
and lemon rind. Let it stand fifteen minutes. Strain and 
add the lemon juice. Serve either hot or cold. For a 
bad cough, take a tablespoonful every hour. 




Luncheon 

J3eef J3i*o Hi Cocoa. Rolls 
Clucheii Custard, Tea 
























On endless, rnc/ined be/ts, t/ie 
top s/de running upward, upon 
which the mustard seed, being 
round, rolls downward while a// 
other materia/ /s carried upward 


\ 

I 




f 

i 



p/ //y//////////////////////////// ^^^^^^ 

I RICE WATER. 

| Materials: 

V 

2 tablespoonfuls rice. 1 teaspoonful salt. 

| 1 quart boiling water. Flavoring, sugar. 

| Way of Preparing: 

Blanch the rice, drain and add the boiling water. Cook 
| for an hour and a quarter, keeping it simmering only. 
Then strain, add the salt and use when needed. Sweeten¬ 
ing and flavoring to taste may be added if desired. Rice 
water is also used to dilute milk and is sometimes com¬ 
bined with chicken broth. 


1 pint milk. 

J4 cup sugar. 

1 pint whipped cream. 


SYLLABUB. 

Materials: 

4 egg yolks. 

1 tablespoonful flour. 

1 teaspoonful flavoring 
extract. 

Way of Preparing: 

Mix half the sugar with the flour, bring the milk to a 
boiling point and add sugar and flour to it. Cook in a 
double boiler ten minutes. Beat the egg yolks and add 
the other half of the sugar to them. Now add this to the 
milk mixture, cook five minutes, stirring all the time. Re¬ 
move from the fire and add the flavoring extract. Let 
the mixture get cold. When serving fill a tumbler half 
full of this custard and finish filling with whipped cream. 
Note: 

Other dishes equally acceptable to invalids are— 

Egg Nogg. 

Sherry and Egg. 

Tenderloin Steak with Beef Juice. 

Broiled Squabs. 

Junket. 

Raw Beef Sandwich. 

Broiled Spring Chicken. 

Hot Orange or Pineapple Juice served in a cup, etc., etc. 


y 2 pint sherry wine. 


WINE WHEY. 

Materials: 

1 pint milk. 

Way of Preparing: 

Heat the milk to a boiling point, then add the sherry. 
Bring it again to the boiling point and strain through 
cheesecloth. 


1 




I 


\ 


69 























































































































* 



N EXT to bread, meat forms the principal food on our 
tables. We not only eat more meat as a nation, but 
provide other nations with more than anyone else. Beef, 
veal, mutton and pork are the meats of our households. 
The vast majority of our housekeepers are not sufficiently 
well informed as to the proper way of cutting up an ani¬ 
mal. Hence they rely entirely too much upon their 
butchers in the purchase of their meats. It must be as¬ 
sumed that the readers of these recipes are measurably 
familiar with that part of the knowledge required to be a 
good buyer of meat at retail. If not, there are more ex¬ 
tensive works on cooking for acquiring it. 

The cheaper parts of a first-class animal may be pre¬ 
pared to furnish far better dishes than the high-priced 
portions of an inferior animal; in other words, a stew 
from the fore-quarter of a first-class animal will be bet¬ 
ter than a roast from the loin of an inferior animal, and 
it will be cheaper. 

BAKED LIVER LARDED. 


Materials: 

1 calf’s liver. 
y 2 lb. fat salt pork. 
1 carrot. 

1 onion. 

1 red pepper. 
y 2 bayleaf. 


2 cups boiling water. 

2 tablespoonfuls butter. 
2 tablespoonfuls flour. 
y 2 teaspoonful salt. 

Juice of 1 lemon. 


Way of Preparing: 

Skewer the liver into shape and lard it with strips 
of the fat pork. Surround it with the vegetables chopped 
fine. Add to the boiling waten the seasoning, and pour 
this over the liver. Cover and bake for one hour and a 
half. Uncover and bake fifteen minutes longer. Remove 
from the pan, add the lemon juice to the liquor, strain 
over the liver and serve. 


Quantity: 

This will serve four persons. 


70 












The cock/e machines with their 
revo/vinp. indented cyhinders r 
b/ack cock/e seec/s /rom the 





2 lbs. round steak, 
J/ 2 -inch thick. 


BEEFSTEAK PIE. 


2 tablespoonfuls butter. 

2 medium potatoes, sliced 




1 onion sliced. 


thin. 

1 teaspoonful salt, 
teaspoonful pepper. 


1 heaping tablespoonful 
flour. 


Way of Preparing: 


Cut the steak into strips one and one-half inch long 
| and one inch wide, place the strips in a saucepan, cover 
| with boiling water, add the sliced onion, and simmer until 
| the meat is tender. Remove the meat, discard the onion, 
| add the potatoes to the liquor and parboil six minutes. 
| Then remove the potatoes. Now measure the liquor and 
| add enough boiling water to make one pint and add the 
| seasonings. Cream the butter and flour together, add it 
| to the liquor and cook five minutes. In the bottom of a 
| pudding dish, place a layer of one-half the parboiled pota- 
| toes and on top of this layer arrange the meat, placing 
| the other half of the potatoes in a layer on top of it. 
| Pour over this sufficient gravy to entirely cover the con- 
| tents of the baking dish. Now let it cool; when cool, 
| cover it with a crust and bake in a hot oven. 

The crust is made as follows: 

| Materials: 

1 cup flour. x /i teaspoonful salt. 

1 rounding tablespoonful 1 teaspoonful baking pow- 
butter. der. 

| 1 rounding tablespoonful Milk. 

I lard. 

I 

| Way of Preparing: 

| Sift the flour, baking powder and salt, cream the butter 
\ and lard together and combine them wijth the dry ingredi- 
| ents, mixing them thoroughly with your finger tips. Now 
4 add enough milk to make a soft dough, roll it out about 
one-quarter of an inch thick, and cover with it the con¬ 
tents of your pudding dish. 

Quantity: 

This will serve six persons. 


71 

























































Wheat washers (hat immerse and 
agitate ihe wheat in running 
water until it is absolutely c/ean 


I 1 

BEEF LOAF. { 

1 Materials: I 

3 lbs. lean beef. 1 teaspoonful salt. | 

K lb. raw ham. 1 teaspoonful pepper. 

3 eggs, well beaten. 3 tablespoonfuls cream. 

3 soda crackers, rolled 6 hard boiled eggs. 1 

s r k 

I fine. I 

| Way of Preparing: | 

Chop the beef and ham very fine and then add the salt 1 
| and pepper, the cracker crumbs, the well beaten eggs, 1 
| and the cream. Mix all these together perfectly, grease a | 
| breadpan thoroughly, and press half the mixture into it | 
| firmly. 1 rim each end of your hard boiled eggs so as to | 
| make a flat surface, then put them on top of the mixture | 
| in the breadpan, placing them in a row end to end. Now | 
| ? ac , on to P *be balance of your meat, pressing it down | 
'I firmly. Cover and bake in a moderate oven one hour. | 

| Uncover and bake half an hour longer. Serve either hot I 
• J or cold in slices. I 

Quantity: | 

This will serve ten persons. | 

| 

BEEF TONGUE PIQUANT. 

Materials: I 

1 fresh tongue. 1 onion. ~ | 

1 carrot. 1 stalk celery. j 

1 red pepper. 1 teaspoonful salt. 

Way of Preparing: 

Place the tongue in a kettle and cover with boiling wa- I 
ter, adding the vegetables and seasoning. Cover and cook | 
until tender. Take the tongue from the kettle and remove I 
the skin and root. Put back into the kettle and reheat I 

Serve it sliced into half-inch slices accompanied by a 1 


made of the following 

Materials: 


SAUCE 


iterials: 

4 tablespoonfuls of flour. 2 tablespoonfuls butter 
Va cup brown stock. 1 teaspoonful salt. 

14 teasnnnnf,i1 -;t~, 2 tablespoonfuls lemon-juice. 

1 tablespoonful seeded rais¬ 
ins. 


U1UVVI1 SLOCK. 

teaspoonful paprika. 
1 cucumber pickle, 
chopped. 


72 
























































73 


Way of Preparing: 

Brown the flour in the butter, then 
add the stock and cook five minutes. 
Season with the salt, paprika, lemon- 
juice, cucumber pickle, chopped fine, 
and the seeded raisins. Mix thorough¬ 
ly and serve hot. 


I Materials: 


CALVES’ TONGUE. 


4 calves’ tongues. 

1 onion. 

1 teaspoonful salt. 

/4 teaspoonful pepper. 

3 tablespoonfuls flour. 

3 tablespoonfuls butte^. 
Way of Preparing: 

Cover the tongues with 
onion, sliced together with 


2 cups boiling water. 

1 tablespoonful vinegar. 
34 teaspoonful salt. 

34 teaspoonful paprika. 

1 tablespoonful capers. 
12 stoned olives sliced. 

boiling water, and add 
one teaspoonful of salt 


the 
and 

one-half teaspoonful of pepper. Cover and simmer slowly 
until thoroughly done. Remove from the water and skin 
the tongues, and cut them lengthwise in halves. • Brown 
the butter in a saucepan, add the flour and brown thor¬ 
oughly, stirring carefully all the while, and then add the 
boiling water. Season with the other one-half teaspoonful 
of salt, paprika, vinegar and capers. Then add the ton¬ 
gues, which should have been reheated. Dish on a hot 
platter, add the olives and serve. 

Quantity: 

This will serve four persons. 



CORN BEEF HASH 

Materials: 

1 pint chopoed cold 
corned beef. 

34 teaspoonful salt. 

34 cup cream. 


1 pint cold chopped pota¬ 
toes. 

34 teaspoonful pepper. 

1 tablespoonful butter. 
Onion. 


Way of Preparing: 

Rub the inside of your frying pan with a cut onion. Put 
in the butter and let it get hot. Then add the meat, 
potatoes, salt and pepper, having them well mixed. Mois¬ 
ten the whole with the cream, spread evenly ^nd place 
the pan so that the hash can brown siowly and evenly 
underneath. When done, fold over and turn out on the 
platter. You can do the browning in the oven if you 
prefer. 


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the washed wheat and drying it 
sufficiently for proper milling 







































































































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Quantity; 

This will serve four persons. 


CREOLE TRIPE. 

Materials; 

2 pints tripe. 

2 tablespoonfuls butter. 

1 onion. 

y 2 green pepper. 

1 tablespoonful flour. 

1 cup boiling water. 

Way of Preparing; 

Put the butter in a saucepan and cook in it the onion, 
chopped fine. Then add the flour, the green pepper, finely 
chopped, the boiling water, the tomatoes, the mushrooms, 
peeled and sliced and the salt, boil five minutes. Cut the 
tripe in pieces one and one-half inch square, and press 
them between folds of cheese cloth, to remove all the 
moisture. Add the tripe to the contents of the sauce¬ 
pan, and simmer ten minutes. Dish on a hot platter, 
surrountled by a border of boiled rice. Sprinkle with 
finely chopped parsley and serve. 

Quantity: 

This will serve five persons. 


y 2 cup drained tomatoes. 
3 fresh mushrooms. 

1 teaspoonful salt. 
Boiled rice. 

Parsley chopped. 


\ CURRIED LAMB. 

1 Materials: 



' Dinn en 

Beef Steak Pie 
Baked Potatoes Bag Plant 

Whea t Bread Cherry Salad 
Cocoa 


1 


1 


3 sprigs parsley. 

2 tablespoonfuls butter. 

2 tablespoonfuls flour. 

1 teaspoonful curry powder. 
1 teaspoonful salt. 

Cold water. 

Boiled rice. 




4 cups lamb, cut in inch 
pieces. 

1 large onion sliced. 

1 quart boiling water. 

1 stalk celery. 

3 sprigs thyme. . 
y 2 teaspoonful pepper. 

Way of Preparing: 

Put the lamb in a kettle, cover with cold water, and 
bring to the boiling point. Pour off the water and rinse 
the meat in cold water, return it to the kettle and add 
one quart of boiling water, the onion cut in slices, the 
thyme and the parsley. Simmer slowly until the meat is 
tender,. then remove it and strain the liquor. Melt the 
butter in a saucepan and*add the flour, then add the curry 
■f powder, salt, pepper and strained liquor. Cook three 
| minutes, add the meat: thoroughly reheat and serve with 
| a garniture of boiled rice. 

| 


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Quantity: 

This will serve six persons 


DEVILED STEAK 


Materials: 


l / 2 teaspoonful pepper. 

% teaspoonful paprika. 

1 teaspoonful mustard. 

3 tablespoonfuls vinegar. 

2 cups hot water. 


1 flank steak. 

1 large onion. 

2 tablespoonfuls butter. 

2 tablespoonfuls flour. 

1 teaspoon f ul salt. 

Way of Preparing: 

Melt the butter in a frying pan, slice the onion and fry 
it in the butter. Remove the onion when it is brown. 
Cut the steak in pieces three inches long and two inches 
wide, dredge them lightly in flour and fry in the butter. 
Remove the meat from the frying pan and add to the 
butter the salt, vinegar, mustard, pepper, paprika and the 
remaining flour. Then add the hot water. Replace the 
steak in the frying pan, cover closely and allow it to sim¬ 
mer until the steak is tender. Dish on a hot platter, 
pour the gravy over it, garnish with fried potatoes and 
serve. 

Quantity: 

This will serve six persons. 

FRIED PIGS’ FEET. 

Materials: 

Pigs’ feet. 

Lemon juice. 

Salt and pepper. 

Way of Preparing: 

Wash the feet and put them on to boil in cold water. 
Bring them quickly to the bailing point and then reduce 
the heat. Allow them to simmer until very tender, then 
remove them from the kettle, and allow them to get 
cold. When cold and firm, split them in halves with a 
sharp knife, season with pepper and salt, dip them in 
batter and fry in deep fat. Drain on blotting paper and 
serve very hot. Instead of frying them you may make— 

BROILED PIGS’ FEET. 

by sprinkling them with pepper and salt and broiling 
them for ten minutes. Dress with butter and lemon juice. 


Lard dnd butter. 
Batter to taste. 






75 


















































































-^’•-''-SSSS^SS:. V— »y . ::\XK''N8««S$SSSS^. 

ll 


1 teaspoonful onion juice. 
1 egg. 

Yz cup flour. 

Yz cup drippings. 


HAMBURG STEAK. 

Materials: 

2 lbs. round steak. 

1 teaspoonful salt. 

Yz teaspoonful pepper. 

Yz cup boiling water. 

Way of Preparing: 

Chop the meat very fine and add the seasonings. Beat 
the egg, and mix with the meat. Divide into four equal 
portions, and shape into round cakes, about one inch 
thick. Dredge these on both sides with flour, and fry in 
the drippings, turning them so as to brown both sides. 
When nicely browned, add the half-cup of boiling water. 
Cover closely and simmer for forty-five minutes. 

Quantity: 

This will serve four persons. 

HUNGARIAN GOULASH. 

A National Dish (“Gulyas” in Hungarian). 
Materials: 


Luncheon 

Pot Roast Beef Baked Potatoes 
White Corn Bread Apple Pie 
Coffee 


Yz teaspoonful paprika. 

1 cup butter or drippings. 

1 cup cream. 

Yz teaspoonful black pepper. 


3 lbs. veal in in. cubes. 

3 large potatoes diced. 

Yz cup water. 

1 teaspoonful salt. 

3 large onions, sliced. 

Way of Preparing: 

Put the butter ot drippings in a kettle on the range, 
and when hot add the onions and fry them; add the veal 
and cook until brown. Add the water, cover closely, and 
cook very slowly until the meat is tender, then add the 
seasonings and place the potatoes on top of the meat. 
Cover and cook until the potatoes are tender, but not 
falling to pieces. Then add the cream and cook five min¬ 
utes longer. 

Quantity: 

This dish will serve six persons. 


Materials: 


PORK TENDERLOIN LARDED. 


Yz lb. fat pork. 

4 large pork tender¬ 
loins. 

1 cup cracker crumbs 
1 cup boiling water. 


2 tablespoonfuls butter. 

1 teaspoonful salt. 

Yz teaspoonful pepper. 

1 teaspoonful poultry sea¬ 
soning. 


♦ 


76 












77 


Way of Preparing: 

Wipe the tenderloins clean with a damp cloth. With 
a sharp knife make a deep pocket lengthwise in each 
tenderloin, laying the tenderloin flat on the table and 
making the incisions along the sides. Cut your pork into 
long thin strips, and with a larding needle lard each 
tenderloin. Melt the butter in the water, add the season¬ 
ings and the cracker crumbs, combining all thoroughly. 
Now fill each pocket in the tenderloins with this stuffing, 
sew up the pockets closely with a coarse thread and 
needle, place the tenderloins in a baking pan, and bake 
in a brisk oven forty-five minutes, basting constantly 
with a 


BROWN SAUCE 

made of the following: 

Materials: 

2 tablespoonfuls butter. l / 2 teaspoonful salt 

1 small onion. 

2 tablespoonfuls flour 
\ l / 2 cups boiling water. 


14 teaspoonful pepper. 
l / 2 bayleaf. 


Way of Preparing: 

Cook the onion in the butter five minutes. Remove 
the onion, add the flour, and stir until well browned. Add 
the seasonings and the boiling water. Keep hot and baste 
your tenderloins with it. When the tenderloins are done, 
serve them on a hot platter and pour around them any 
remaining sauce. 



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78 




Way of Preparing: 

Put the suet in a kettle and add the onions, bay-leaves, 
cloves and chopped carrot; let it cook five minutes and 
get very hot. Put in the meat, well seasoned with salt 
and pepper and brown it on both sides. Add the water, 
cover closely and ■ simmer until very tender. Remove 
from the pot and thicken the liquor remaining in the pot 
with the flour. Strain and serve it in a sauceboat. 

Note.—As the roast cooks, add boiling water to keep 
the quantity the same as at first. 

Quantity: 

This will serve eight persons. 


SPANISH HASH. 


Materials: 

1 cup cold roast meat 

(any kind). 

4 cold boiled potatoes. 

2 small onions. 




Tabasco sauce, pepper and 
salt. 

1 green pepper. 

1 egg. 

1 cup tomatoes, canned. 

Way of Preparing: 

Chop together your cold potatoes, onions and green 
pepper, then add one cup chopped cold roast meat and 
one of tomatoes. Season with pepper and salt, and three 
drops of tabasco sauce; then' add the egg, well beaten. 
Drop by spoonfuls into your muffin-rings. Bake in a hot 
oven and serve with tomato sauce. 

ESCALLOPED BRAINS. 


Salt and pepper. 
Butter. 


Materials: 

Calves’ brains. 

Bread crumbs. 

Milk. 

Way of Preparing: 

Soak the brains in cold water one hour. Parboil in 
salted water ten minutes. Remove the skins. Grease a 
baking dish and put in a layer of the brains, sliced. Then 
put on a layer of crumbs, sprinkle with salt and pepper 
and dot with butter. Now add another layer of brains, 
then another one of crumbs, salt and pepper and butter, 
alternating in this way until the dish is nearly full. Fill 
with milk and bake three-quarters of an hour in a moder¬ 
ate oven. 


I 


1)inner 

Cream of Celery Soixp 
YealLoaf Pice foiledPotatoes 
JPcrtatoe -Bread Apple Pie 
Coffee 













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grind the whole day long 



1 teaspoonful allspice. 

1 teaspoonful cinnamon. 

1 teaspoonful black pepper. 

1 tablespoonful chopped cel¬ 
ery. 

1 cup sweet milk. 

Boiled eggs. 

Cloves. 


Materials: 

1 medium sized ham. 

1 pint bread crumbs. 

1 teaspoonful mustard. 

3 eggs, well beaten. 

1 teaspoonful red pep 
per. 

1 cup brown sugar. 

3 pickles, chopped. 

1 teaspoonful cloves. 

Way of Preparing: 

Boil the ham for three hours; after it is cold, skin it 
and make incisions in the ham, one inch apart from each 
other, lengthwise, and as deep as possible. 

Make a stuffing of the bread crumbs and a teaspoonful 
each of mustard, cloves, cinnamon, allspice, three well- 
beaten eggs, black and red pepper mixed, the chopped 
celery, brown sugar, the chopped pickles and the sweet 
milk. Mix these ingredients thoroughly into a soft paste, 
fill the incisions and cover the ham with the same. 

Put in the oven and brown slowly. Garnish the ham. 
when done, with slices of.boiled egg and pickles, sticking 
a whole clove into each piece of pickle. 


VEAL LOAF. 


Materials: 

3 lbs. lean veal. 
y 2 lb. raw ham. 

3 eggs, well beaten. 

3 soda crackers, rolled 
fine. 


1 teaspoonful salt. 

1 teaspoonful pepper. 

3 tablespoonfuls cream. 

2 tablespoonfuls boiling wa¬ 

ter. 


Way of Preparing: 

Chop the veal and ham very fine, then add the salt 
and pepper, the cracker crumbs, the well beaten eggs, the 
cream and the hot water. Mix all these together very 
thoroughly, grease a bread-pan perfectly and pack the 
mixture into it, pressing it dowm firmly. Cover and bake 
in a moderate oven one hour. Uncover and bake half an 
hour longer. Serve either hot or cold in slices. 

Quantity: 

This will serve eight persons. 



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79 













The u W6r/cL Famous'F'Joiu 



PIES AND PASTRY. 

TG)IES are one of the few specifically national American 
^ dishes. The digestibility of pies has been called into 
question. Properly made pies are as digestible as any¬ 
thing else. 

Paste for pies should be quite thin and rolled a little 
larger than the tin to allow for shrinkage. Allow more 
paste for the upper than the under crust., and be sure to 
perforate the former. Always brush the under crust with 
cold water and press the upper one down on it. When 
baking a juicy fruit pie make an incision in the center 
and place a small funnel-shaped piece of paper into the 
incision. This will keep the juice from escaping at the 
sides of the pie. Never grease a pie tin. Properly made 
pastry will grease its own tin. For baking, pastry re¬ 
quires from thirty to forty-five minutes. 

APPLE PIE. 


Materials: 

Apples. Pie Paste. 

Sugar. Cinnamon. 

Water. Butter. 

Way of Preparing: 

Line a deep pie tin with rich paste, select large tart 
apples. Pare and quarter and cut each quarter into four 
pieces. Put an even layer of these pieces in the prepared 
tin, sprinkle with sugar, dot with butter, dust with cinna¬ 
mon and bake in a moderate oven for forty-five minutes. 

Three tablespoons of prepared tea are sometimes used 
instead of the water for moistening. 

Quantity: 

This will serve four or six. 

CHERRY PIE. 


Materials: 

1 quart cherries. 
1 cup sugar. 


1 tablespoonful flour. 
Pastry. 


80 











fru'//s at AfinneapoJis. 



n 

PIES AND PASTRY. 


| Way of Preparing: 

Stem and pit the cherries, sift the flour and sugar to- 
| gether and add to the cherries. Line a pie tin with rich 
| pastry. Put in the prepared cherries, cover with pastry, 
| and bake in a moderate oven for thirty-five minutes. 

| Quantity: 

| Serve four or six persons. 

I 

| CHEESE PIE. 

| Materials: 

4 eggs. 1 lemon. 

1 lb. cottage cheese. 1 y 2 cups sugar. 

| Way of Preparing: 

| Beat the whites and yolks of the eggs separately. To 
| the beaten yolks add the sugar, beating thoroughly, then 

| add the grated rind and the juice of the lemon. Pass the 

| cheese through a colander, and then add it, beating again 

| thoroughly. Lastly, stir in the beaten whites. Line a pie 

| tin with a raw pie crust, pour in the mixture and bake in 

| a moderate oven. 

| Quantity: 

This will serve four or six persons. 

| CREAM PUFFS. 

| Materials: 

| 1 cup flour. y 2 lb. butter. 

| 24 c u P water. 5 eggs. 

Pinch salt. Filling. 

| Way of Preparing: 

Heat the water and add the butter and salt. When 
| this boils, stir in the flour. Take care to have no lumps. 
| Cook until the mixture leaves the side of the saucepan. 

| Pour out and allow it to cool. When nearly cold add 

| the unbeaten eggs, one at a time. Mix in each one 

| thoroughly before adding the next. After adding all, 

| cover the mixture and let it stand for one hour. When 

| ready to bake, drop it by the spoonful on buttered tins, 

\ leaving space for them to rise. Bake in a moderate, oven 

/ for forty-five minutes. They should feel dry and crisp to 

* the touch. When cold, split and fill with whipped cream. 

If desired, they can be fried in deep fat, like doughnuts. 

If you intend frying them, use only a teaspoonful at a 


time. 

Quantity: 

Makes eighteen Cream Puffs, 



81 















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4 heaping tablespoonfuls 
sugar. 

Flavoring extract. 


CUSTARD PIE. 

Materials: 

4 eggs. 

1 pint sweet milk. 

1 heaping tablespoonful 
flour. 

Way of Preparing: 

Beat the eggs just enough to blend thoroughly, then | 
add the sugar, then the flour, and lastly the milk. 

Flavor to taste and bake in a raw crust until the cus- | 
tard is set. | 

Quantity: 

This will serve four or six persons. I 


7 A b cup sweet milk. 

1 teaspoonful cinnamon. 

2 tablespoonfuls brown 

sugar. 

3 tart apples, chopped. 


DULING APPLE DUMPLING. 

Materials: 

2 cups flour. 

2 teaspoonfuls baking 
powder. 

1 teaspoonful salt. 

1 tablespoonful butter. 

1 tablespoonful lard. 

Way of Preparing: 

Sift the flour, baking powder and salt. Work into these 
the butter and lard. Then make a dough, using the milk. 
Place on your molding board. Roll out into a sheet one- 
half an inch thick. Brush with melted butter and sprinkle 
with the brown sugar and cinnamon. Then cover wdth the 
chopped _ apples. Roll it up, as you would a jelly roll, 
and cut into twelve equal slices. Place the slices on end 
in a buttered pan. Pour over them the sauce and bake 
in a brisk oven for twenty-five minutes. Following is the 


DUMPLING SAUCE. 

Materials: 

1 cup sugar. teaspoonful salt. 

.1 tablespoonful butter. 1 cup hot water. 

1 tablespoonful flour. y 2 lemon, sliced. 

Way of Preparing: 

Mix the sugar, flour and salt. Add butter, sliced lemon 
and hot water. Stir until well mixed. Cook three min¬ 
utes, and then pour it over the raw dumplings. 

Quantity: 

This will serve twelve people. 


82 


































































83 


GRANDMOTHER’S PIE. 




Materials: 

5 eggs. 

1 cup sugar. 


The grated rind and juice of 
two lemons. 

Pastry. 

Way of Preparing: 

Beat the eggs, add the sugar, then the rind and juice 
of the lemons. Bake in a small tart-pan, lined with rich 
crust. 

Quantity: 

This will serve four persons. 


LEMON CREAM PIE. 

Materials: 

4 eggs. 

1 cup sugar. 

2 heaping tablespoonfuls 

flour. 


1 1 / 2 cups boiling water. 

The grated rind and juice of 
two lemons. 


Way of Preparing: 

Beat the yolks and whites of the eggs separately. To 
the beaten yolks add the sugar, flour, lemon juice and 
rind, and lastly the boiling water; cook in a double boiler 
and when it begins to thicken, add to it one-half of 
rind, and lastly the boiling water; cook in a double boiler 
and when it begins to thicken, add to it one-half of the 
beaten whites. Stir this in thoroughly and let it cook 
until it is as thick as desired. 

Use the remainder of the whites for the meringue on 
top of the pie. After your custard has cooled, fill a baked 
shell, pile the meringue on top, and bake in a very slow 
oven until the meringue is brown. 


Quantity: 

This will serve four or six persons. 


MINCE PIE. 


Materials: 

4 lbs. beef tenderloin 
tongue. 

3 lbs. suet. 

3 lbs. brown sugar. 

3 lbs. seeded raisins. 
3 lbs. currants. 

1 oz. mace. 

1 oz. nutmeg. 


10 large apples, chopped fine. 
2 lbs. citron, sliced. 

Grated rind and juice of four 
lemons. 

Juice and grated rind of four 
oranges. 

1 quart brandy. 

1 pint Madeira wine. 



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84 


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I 


Way of Preparing: 

Boil the beef very well done, and chop it fine. Chop 
suet and apples and add to the beef. Mix the sugar, 
mace, nutmeg, cinnamon and cloves, and add to them the 
wine, brandy, lemon juice and orange juice. 

Mix the raisins, currants, citron and lemon and orange 
rinds. 

Now combine gradually the three sets of ingredients, 
after having added the salt to the liquid part, using a 
portion of each until all are used. 

hack in stone jars, cover closely and keep in a dry 
cool closet. 

Quantity: 

This will make enough to last all winter. 

PIE CRUST. 

Materials: 

1 cup Pillsbury’s Best. 

3 level tablespoons shortening (equal parts of butter 
and lard or lard only). 

54 teaspoon baking powder 
54 teaspoon salt. 

Preparation: 

Mix together with a knife, using sufficient ice cold water 
to make a fairly soft dough (about 54 cupful). Roll out 
thin into two crusts, keeping everything as cold as pos¬ 
sible. If desired, sufficient may be made at one time to 
last several days, but it must be kept ice cold. 


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Note: 

The use of milk instead of water makes much finer 
pastry. 


1 teaspoonful cinnamon. 
54 teaspoonful allspice. 

54 teaspoonful cloves. 

1 pint milk. 


PUMPKIN PIE. 

Materials: 

3 eggs. 

1 cup sugar. 

1 cup stewed pumpkin. 

1 teaspoonful ginger. 

Way of Preparing: 

Beat the eggs, add to them the sugar, the pumpkin and 
the spices. Beat it thoroughly and then add the milk and 
mix thoroughly, then bake in a raw crust 

Quantity: 

This will serve four or six persons. 




Dinner 

Bouillon 

Roasted Chicken Cranberry Sauce 
BakedSweet JFoiatoes Boiled Onion 
Cherny Salad French Pastry 
Coffee 




















77te / Vunpar/an sifter in wA/ci, 
a rotary motion, i/e stock is 
carried Lack and forth over a 
Sony sieve, c/ot/ed to make the 
desired separations 

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2 cups prepared squash. 
y 2 cup sugar. 

2 eggs. 

1 tablespoonful flour. 


1 cup milk. 

y 2 teaspoonful cinnamon. 
y 2 teaspoonful ginger. 
y teaspoonful salt. 


Way of Preparing: 

Beat the eggs and add the sugar, then the squash, salt 
and spices. After that add the flour and lastly, add the 
milk gradually. Line a pie plate with pastry and pour on 
it the mixture. Bake for five minutes in a brisk oven. 

Reduce the heat and bake slowly until the custard is 
set. 

You can make a 

SWEET POTATO PIE. 

in precisely the same way, substituting sweet potatoes in 
the place of squash 

Quantity: 

This will serve four or six persons. 


SQUASH PIE No. 2. 


Materials: 

\y 2 cups squash. 
Yz cup sugar. 

1 egg. 

1 cup milk. 


y 2 teaspoonful salt. 

% teaspoonful nutmeg. 

54 teaspoonful cinnamon. 

1 tablespoonful melted but¬ 
ter. 


Way of Preparing: 

Steam and strain squash to make \/ 2 cups. Add sugar, 
salt, spice, butter, egg slightly beaten, and milk gradually. 
After the crust is set, bake slowly. 

If a richer pie is desired, omit butter, take new milk, 
or half -milk and half cream, and use one more egg yolk. 

Quantity: 

This makes one large pie. 



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CHICKEN CROQUETTES. 


1 teaspoonful onion juice. 

1 teaspoonful salt, 
teaspoonful nutmeg. 

Yi. teaspoonful pepper. 

Flour, beaten eggs, cracker 
crumbs, lard. 


Materials: 

1 pint cold cooked 
chicken. 

H pint milk. 

1 heaping tablespoonful 

butter. 

2 tablespoonfuls flour. 

Way of Preparing: 

Chop the meat very fine. Heat the milk in a double 
boiler. Cream the butter, and flour, and add it to the 
milk, then add the onion juice and seasonings. Cook 
until you have,a thick sauce. Pour this over the chopped 
chicken, and mix thoroughly, then let it cool, and form 
into shapes. Flour lightly, dip shapes into the beaten 
eggs, roll in cracker crumbs, and fry in deep fat. 

Quantity: 

This will serve six persons. 


1 teaspoonful salt. 

Yz teaspoonful pepper. 

1 tablespoonful flour. 

2 cups boiling water. 

1 stalk celery. 

Vi cup of butter. 


CHICKEN EN CASSEROLE. 

(Casserole is the French for an earthen, covered dish.) 
Materials: 

2y. lbs. chicken. 

1 can mushrooms. 

1 carrot. 

1 onion. 

1 tablespoonful chop¬ 
ped parsley. 

Way of Preparing: 

Clean and dress the chicken and steam it until tender. 
Melt the butter in a frying pan, add all the vegetables, 
chopped fine, cook five minutes and then add the flour. 
Add all the seasonings to the hot water, pour it into the 
frying pan and let it cook five minutes. Put the chicken 
in a casserole, dredge with flour, dust with salt and pep¬ 
per, and pour the contents of the frying pan over it. 
Place it in the oven and cook until the chicken is thor¬ 
oughly browned. Remove from the oven, cover the dish 
and serve in the casserole. 

Quantity: 

This will serve five persons. 













m 


FRIED SPRING CHICKEN 


1 cup lard. 
Pepper and salt. 


Southern Style. 

Materials: 

1 chicken. 
l / 2 cup flour. 

Way of Preparing: 

Select a large, plump spring chicken, kill, scald and 
pluck. Draw, and cut into the natural joints. Then put 
them into icewater for five minutes. Drain and place on 
a platter in the ice box for two hours. Dredge thickly 
with flour and sprinkle with salt and pepper. Place the 
lard in a frying pan and when it is hot saute the chicken 
in it, taking care to turn it often so it will not burn, but 
cook thoroughly, serve with cream gravy. 

Some prefer frying bacon enough with the chicken to 
make the required amount of fat. If you do so, serve 
some of the bacon with the chicken. 

POTATO STUFFING. 

For Fowl. 

Materials: 

2 cups hot, mashed po¬ 
tatoes. 

1 cup crumbs. 

cup salt pork, chop¬ 
ped. 

Way of Preparing: 

Add to the potatoes the butter, egg, salt, onion juice, | 
sage, crumbs, and pork, mix thoroughly and use as stuf- I 
fing. | 

ROAST GOOSE. 

Materials: 

1 large goose. Pepper. 

6 strips salt pork. Stuffing. 

1 cup water. Apple sauce. 

Salt. Watercress. 

Way of Preparing: 

Scrub the goose with hot soap suds, then draw, wash 1 
thoroughly in cold water and wipe dry. Stuff, truss, | 
sprinkle with salt and pepper and cover the entire breast | 
with strips of salt pork. Place on the rack in the dripping | 
pan, pour the water into the latter under the goose. | 
Place in a hot oven and bake for two hours and a half, | 
basting every ten minutes. Remove the pork the last | 
half hour. Garnish the dish with watercress and serve | 
with apple sauce. _ | 

The recipe for stuffing made of potatoes is given herein. ^ 


1 teaspoonful onion juice. 
14 cup butter. 

1 teaspoonful salt. 
y 2 teaspoonful sage. 

1 egg. 


The modern isifting machine through 
which, by a gent/e rotary motion, the 
stock rs carried down over numerous 
sma// sieves arranged to make the 
necessary separations !" 

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88 


SPANISH STEW. 


1 teaspoonful salt. 

1 quart boiling water. 

1 onion. 

Boiled rice or mashed pota¬ 
toes. 


Materials: 

3*4 lbs. chicken. 

5 ripe tomatoes. 

4 red peppers. 

1 can French peas. 

1 can mushrooms. 

3 large potatoes. 

Way of Preparing: 

Clean and joint the chicken, slice the tomatoes, shred 
the peppers (removing seeds) and slice the onions. Place 
the chicken in a kettle with the tomatoes, peppers and 
onions. Add the boiling water. Cover the kettle and 
simmer until the chicken is tender, then remove the 
chicken, strain what remains in the kettle and rub the 
vegetable part through a sieve. Return vegetables to the 
kettle and add one can of French peas, a can of mush¬ 
rooms^ and the potatoes, grated, also the salt and cook 
until tne potatoes are tender. Then replace the chicken in 
the kettle and heat thoroughly. 

Serve with a border of mashed potatoes or boiled rice. 
Quantity: 

This will serve eight persons. 

STEWED DUCK. 



*A teaspoonful parsley. 

\4 teaspoonful brown sugar. 
/ teaspoonful catsup. 

1 tablespoonful browned 
flour, some black pepper. 


Materials: 

Several slices of lean, 
cold boiled ham, or salt 
pork (minced fine.) 

1 large onion (chopped.) 

*A teaspoonful powdered 
sage. 

Way of Preparing: , 

Clean and divide as for fricasse- Put in a sauce pan 
with several slices of lean, cold boiled ham or salt pork, 
minced fine. Stew slowly, closely covered, for one hour. 
Then stir in one large onion (chopped), one-half teaspoon¬ 
ful powdered sage, same amount of parsley, one table¬ 
spoonful of catsup, some black pepper. Stew until tender, 
then add one teaspoonful of brown sugar, one tablespoon¬ 
ful of browned flour, mixed with cold water. Boil up once 
and serve in dish. Serve with green peas. 


in craggy Switzerland is woven 
the microscopically-fine silk c/oth 
through which 'PiUsbury’s Best” 
must be bolted 







T'he purifier removes impurities from 
the middlings hy the combination of 
a sieve and fan — the fan blowing 
into the attached dust collector which 
separates the dust from the air J 



1 


I 

I 

1 

I 


! 

I 


TURKEY TIMBALES. 


Materials: 

y 2 lb. boneless turkey. 

1 gill of thin cream. 

3 whites of eggs (un¬ 
beaten.) 

1 saltspoon of salt. 


Way of Preparing: 

Take one-half pound of boneless turkey. Chop and 
pound to a paste; add gradually one gill of thin cream; 
then add, one at a time, the whites of three eggs (un¬ 
beaten), carefully beating one in before the next is added. 
Add one saltspoonful of salt, a dash of cayenne pepper 
and one tablespoonful of finely chopped mushrooms, half 
a teaspoonful of onion juice, and one tablespoonful of 
Worcestershire sauce- Then fold in the stiffly beaten 
whites of two eggs. Fill well buttered timbale cups half 
full of the mixture; stand them in a pan of hot water; 
bake twenty minutes in moderate oven. Serve hot with 
mushroom sauce. 

TURKEY, ESCALLOPED. 



1 dash cayenne pepper. 

1 tablespoonful chopped 
mushrooms. 

y 2 teaspoonful onion juice 
1 tablespoonful Worcester¬ 
shire sauce. 


Materials: 

2 eggs (beaten). 

2 tablespoonsful (milk). 
Butter. 


Salt. 

Pepper. 

Rolled cracked crumbs. 


Way of Preparing: 

Butter a deep dish and line it with cracker crumbs- 
In the bottom put a layer of crumbs, seasoned with but¬ 
ter, pepper and salt, then a layer of cold turkey chopped 
fine. Continue in this way until the dish is full, adding 
the stuffing and gravy of the turkey. Beat two eggs and 
add to them two tablespoonsful of milk, butter, salt, pep¬ 
per and rolled cracker crumbs. Spread this thickly over 
the top of the turkey and bake for half an hour. Keep 
it covered the first twenty minutes, then remove the cover 
and brown. 


89 

































































TAeproo/of t/iepudding is i/ie eating 


S.NTE S 


3 eggs. 

1 teaspoonful vanilla. 
54 teaspoonful salt. 

1 cup chopped citron. 


BREAD PUDDING. 

Materials: 

1 pint bread crumbs. 

3 cups milk. 

54 cup sugar. 

54 cup butter. 

Way of Preparing: 

Heat the milk and pour over the crumbs. Cream the 
butter and sugar and add the eggs, salt and vanilla. When 
the milk is cold combine the two mixtures and add the 
chopped citron. Pour into a buttered pudding dish and 
bake forty minutes. Serve with any desired sauce. 
Quantity: 

This will serve six persons. 


FROZEN PUDDING. 

Materials: 

1 pint milk. 1 lb. French candied fruits 

Scant y 2 cup flour. (y 2 lb. will do). 

2 tablespoonfuls gelatine. 2 eggs. 

2 cups sugar ' 1 quart cream. 

4 tablespoonfuls wine. 

Way of Preparing: 

Let the milk come to a boil. Beat the flour, one .cup of 
sugar and the eggs together and stir into the boiling milk. 
Cook 20 minutes and then add your gelatine after soaking 
one or two hours. Set away to cool. When cool, add 
the wine, one cup of sugar and the cream. Freeze ten 
minutes, then add the fruit and finish freezing. Take out 
the beater, pack smoothly and set away for an hour or 
two. 

Quantity: 

This will serve six or eight persons. 


Materials: 


HOT SNOW BALLS. 


3 cups pastry flour. 
1 cup confectioners’ 
XXXX sugar. 

54 cup butter. 


54 cup milk. 

Whites of 6 eggs. 

3 teaspoonfuls baking pow¬ 
der. 


90 















91 


Way of Preparing: 

Cream the butter and add the sugar. Beat for five 
minutes. Sift the flour and baking powder and add to 
the former, alternating with the milk. Lastly fold in the 
stiffly-beaten whites of the eggs. Fill buttered cups half 
I full and steam for thirty minutes. Serve with orange 
| marmalade and whipped cream or with your favorite 
| sauce. 

| Quantity: , 

This will serve twelve persons. 


MACAROON PUDDING. 


Materials: 


y 2 lbs. macaroons. 

2 eggs. 

J4 teaspoonful salt. 

1 cup cream. 

teaspoonful almond 
extract. 


Sherry wine. 

5 tablespoonfuls sugar. 

1 cup milk. 

2 tablespoonfuls almonds, 

blanched and chopped. 


Way of Preparing: 

Soak a dozen macaroons ten minutes in sherry wine 
and then remove them. Beat two eggs slightly and add 
the sugar, salt, milk and the cream, then add the chopped 
almonds, the almond extract and four finely-powdered 
macaroons. Turn this mixture into a pudding dish, ar¬ 
range your soaked macaroons on top, cover and bake 
thirty minutes in a hot oven. 

Quantity: 

This will serve six persons. 

PINEAPPLE PUDDING. 


Yi box gelatine, or 2 y 2 table¬ 
spoonfuls granulated gel¬ 
atine. 


Materials: 

1 can pineapple. 

1 small tea cup sugar 
y 2 pint whipped cream. 

Way of Preparing: 

Pour juice off of pineapple. Dissolve gelatine in half 
a pint of hot water. Chop pineapple very fine and mix 
with sugar. Add this to the dissolved gelatine. When 
this begins to stiffen, stir in the whipped cream, beating 
thoroughly. 

Set in a cool place to harden. 

Quantity: 



Samples representing each days -rVsg 
milling of Pillsbury's Best are 
kepi for one gear for reference 














































92 



PLUM PUDDING. 


Materials: 


tsssmnwj 


y 2 lb. bread crumbs. 
>4 lb. suet, chopped. 
l / 2 lb. sugar. 

4 eggs. 

y 2 lb. seeded raisins. 
y 2 lb. currants. 
y 2 lb. figs, chopped. 

1 cup milk. 


% 

l A 

1 

l A 

y 2 

y 

i 


lb. citron, sliced, 
cup brandy, 
teaspoonful nutmeg, 
teaspoonful cinnamon, 
teaspoonful cloves, 
teaspoonful mace, 
teaspoonful salt. 


Way of Preparing: / 

Scald the milk and pour it over the crumbs, cream the 
suet, and add the sugar and the well-beaten yolks of the 
eggs. When milk and crumbs are cool, combine them 
with the other mixture, and add the raisins, figs, currants, 
citron, salt and spices. 

Then add the brandy, and lastly, the stiffly-beaten whites 
of the eggs. Pour into a x buttered mold and steam five 
hours, serve with hard sauce or brandy sauce. 

Quantity: 

This will make one large or two small puddings. 


Materials: 


RICE PUDDING. 


2 cups boiled rice. 
1 pint milk. 

4 eggs. 

Yu, cup sugar. 


1 tablespoonful flour. 

1 teaspoonful lemon extract. 


Way of Preparing: 

Slightly beat the eggs. Add the sugar and flour and 
mix with the rice. Then add the flavoring and lastly the 
milk. Bake in a moderate oven until set. Serve with 
whipped cream or sauce. 

This can be made very rich by spreading on top a layer 
of orange marmalade and covering it with a meringue. 

Quantity: 

This will serve six persons. 

RUSSIAN CREAM. 

Materials: 

y, box gelatine. 4 eggs. 

1 pint milk. y 2 cup sugar. 

1 teaspoonful vanilla. Hot water. 


Luncheon 

Croquettes Vienna Rolls 
Cupid, Salad 
Padding 













Washing out the gluten and 
expanding it in e/eetrie cylinders to 
decide the strength of the flo 



| Way of Preparing: 

Dissolve the gelatine in hot water. Beat the yolks of 
p the eggs separately with the sugar. Stir in the milk and 
| make into a custard in a double boiler. Before removing 
from the range stir in the dissolved gelatine and the 
vanilla. Beat the whites of the eggs to a stiff froth, 
strain the custard into them, and then stir all together. 
P,our into small molds and set away to serve cold. 
Quantity: 

This will serve six persons. 

SPANISH CREAM. 

Materials: 


Yi box gelatine, or 1 y 2 
tablespoonfuls of 
granulated gelatine. 

4 tablespoonfuls cold 
water. 


1 pint milk. 

3 eggs. 

4 tablespoonfuls sugar. 
1 tablespoonful vanilla. 


Way of Preparing: 

Soak gelatine in four tablespoonfuls cold water. When 
dissolved put it with the milk in a double boiler. Add 
the sugar to the yolks of eggs and beat till very light. 
Turn into the hot milk and. stir, as for a soft custard. 
Take from range, and add the well-beaten whites of eggs, 
and the vanilla. Turn into a mold to harden, and set in 
a cold place. This is best made several hours before serv¬ 
ing. It may be varied by adding sliced peaches, oranges 
or strawberries, and more sugar, according to fruit. 
Quantity: 

Will serve six. 

SUET PUDDING. 

Materials: 


| The color of f/our 
| compared in sample 


^hatches of wet gluten 


1 cup molasses. 

3 cups flour. 
y 2 cup sugar. 

1 teaspoonful ginger. 
y 2 teaspoonful cloves. 
y, teaspoonful cinnamon. 


1 cup suet. 

1 cup sour milk. 

2 eggs. 

1 teaspoonful soda. 
y 2 teaspoonful salt. 
y 2 teaspoonful grated 
nutmeg. 

Way of Preparing: 

Beat the eggs and add the sugar, then the suet, chopped 
very fine, then the molasses, and after it the flour. Dis¬ 
solve the soda in the sour milk and add it to the mix¬ 
ture, lastly add the spices. 

Pour into a buttered mold and steam three hours. 
Quantity: 

This will make one large or two small puddings. 

93 



Gluten after he/ny 
expanded, showing 
the relative s trengti. s 
of the flour 












































































Salads 


^ J c//sAes Aot, co/c/c/isAes co/c/. ” 
-HAMILTON 


jppOR a very long time the French nation held first place 
^ as the home of salads; now America has become the 
land of salads, for the simple but very good reason that the 
greater variety of fruits and vegetables obtainable the 
year round enables us to assume the position once held 
by France. 

As a nation we eat too few green salads and too many 
sweet ones. We should cultivate a taste for wholesome 
green foods. No absolute rules can be laid down for the 
making of salads, but as the simpler ones are always ac¬ 
ceptable, begin with them and you will gradually become 
an expert salad-maker. The one rule applying to all 
salads is to have them very cold and to serve them daintily. 
A few of those liked most will be found herein. You can 
invent many others, for salads are nowadays made of 
everything imaginable. 



AMBROSIA SALAD. 

Materials: 

1 pineapple. _ 1 quart grated cocoanut. 

1 pint strawberries. 6 oranges. 

4 bananas. Sugar. 

1 cup sherry wine. 

Way of Preparing: 

Peel and slice the pineapple and cut the slices into thin 
strips. Hull the berries and cut in halves. Peel the 
oranges and divide into their natural divisions. Cut these 
in halves, sprinkle all these ingredients with sugar and put 
them on ice. 

When ready to serve, sprinkle the bottom of a deep 
salad bowl with the grated cocoanut, then put in the pine¬ 
apple and again some cocoanut, after that the strawberries, 
oranges and bananas, putting a layer of cocoanut between 
each two layers of fruit with a layer of cocoanut on top. 

Pour over all the sherry, combined with the juices that 
have drained from the different fruits. 

Garnish with whole strawberries, and thin slices of 
orange, reserved from the original materials and serve 
in punch cups. 

Have it very cold. 

Quantity: 

This will serve ten persons. 


i 


94 











95 


4 


| 

i 

i 

1 

1 

I 


CHERRY SALAD 

Materials: 

1 lb. large California 

cherries. 

Yz lb. shelled hazel nuts 

2 tablespoonfuls Mara¬ 

schino. 

Way of Preparing'. 

Stone the . cherries and replace each stone with a 
blanched hazel nut. Line the salad bowl with the lettuce. 
Sprinkle the cherries with the sugar and pour over them 
a dressing made of the orange juice, sherry and maras- 


1 head lettuce. 

10' tablespoonfuls sugar. 
y 2 cup sherry wine. 

2 tablespoonfuls orange 

juice. 


| chino. 

: 

I 


Garnish the dish with bunches of cherries and cherry 
blossoms if possible. 

Quantity: 

This will serve six persons. 

CHICKEN SALAD. 

s Materials: 


Lemon juice. 
Celery. 
Mayonnaise. 
Whipped cream. 
Lettuce. 

Mace. 

Capers. 


1 chicken. 

1 onion, sliced. 

1 bay leaf. 

6 cloves. 

1 teaspoonful salt. 

Yz teaspoonful white 
pepper. 

Way of Preparing: 

Clean and dress the chicken. Place in boiling water, 
add the onion, bay leaf, cloves and mace. Bring to a 
boil and let it boil rapidly for five minutes. Reduce the 
heat to below the boiling point, and let it cook until 
tender. 

By cooking it in this manner the dark meat will be 
almost as white as the meat of the breast. When the 


chicken is cold, cut into half-inch cubes, removing all the 
fat and skin. To each pint allow one tablespoonful lemon 
juice, sprinkle the latter over the prepared chicken and 
| place on ice. When ready to serve, mix the chicken with 
two-thirds as much white celery cut into corresponding 
pieces. Dust with salt and pepper, mix the mayonnaise— 
recipe elsewhere herein—with whipped cream to taste, and 
pour over the salad. Serve on lettuce leaves and garnish 
the dish with the white leaves of the celery. Then sprinkle 
| the top of the salad with capers. 

Duck, turkey or sweetbreads may be substituted for the ^ 
| chicken and give you Duck Salad, Turkey Salad and Sweet 
I Bread Salad. 

I 


V 


Comparison of co/or, another 
important test to prove the 
qrua/ity of the flour as it 
is mi//ed 





4 - ^ 














































































































96 


BOILED SALAD DRESSING. 


Materials: 


3 tablespoonfuls butter. 1 teaspoonful mixed mus- 
6 tablespoonfuls vinegar. tard. 

3 eggs. y 2 teaspoonful celery salt. 

6 tablespoonfuls milk. y teaspoonful pepper, 
teaspoonful salt. 

Way of Preparing: 

Put vinegar and butter into porcelain or granite pan, and 
place on the range. When butter is melted, take off and 
cool. Beat the eggs until light, add the mustard, salt, 
celery salt, pepper and milk. Pour this into the cooled 
mixture, set on range, stirring constantly from the bottom 
of the pan. When it begins to thicken, take off at once, 
and stir until smooth. 

COOKED SALAD DRESSING. 

Materials: 



1 teaspoonful salt. 

1 teaspoonful mustard. 

Y> teaspoonful white pepper. 
1 tablespoonful butter. 


Yolks of 7 eggs. , 

1 cup hot vinegar. 

2 cups sweet milk. 

2 tablespoonfuls flour. 

2 tablespoonfuls sugar: 

Way of Preparing: 

Beat the yolks and add the sugar, salt, mustard, pepper 
and flour. Mix well and then add the milk slowly. Then 
add the hot vinegar. Cook in a double boiler until as 
thick as very thick cream. Remove from the fire and 
add the butter. Stir until the butter is all melted and 
thoroughly mixed. 

If a milder dressing is desired add half a cup of thick 
cream to this mixture. 

Quantity: 

This will make one quart of dressing and you may bot¬ 
tle it while hot and keep until needed. 

CUPID SALAD. 

Materials: 

4 oranges. 

■ 2 bananas. 

Vs cup sugar. 

1 pint strawberries. 


1 large tart apple. 

1 egg. 

1 tablespoonful brandy. 


Ddruzei* 

Split Pea Soup 
PoasiedLoin of Pork Mashed Potatoes 
kscaUoped Cahhaoe WheattBread 
kohster o a lad 
Success Cake Coffee 













Electric sponge cabinet used to 
control uniform temperature of 
t/te dough- preparatory to /ts being 
baked into /oaves in electric- ovens 



I 




Way of Preparing: 

Cut the oranges in halves, scoop out the pulp, keeping 
the peel intact. Slice the bananas, and hull and slice the 
strawberries. Place all materials on ice. Make a dress¬ 
ing of the apple, egg, sugar and brandy. Grate the apple 
and sprinkle it with sugar as you grate so as to keep it 
from turning dark, add to it the brandy and unbeaten white 
of the egg, and with a wire egg-beater beat until it is stiff 
and fluffy. Take the orange cups and with a pair of sharp 
scissors cut small .scallops near the top and tie them to¬ 
gether in pairs, using baby ribbon for tying. 

When ready to serve fill the orange cups with the pre¬ 
pared fruit, and heap the dressing on top. 

Top off each half orange with a large strawberry. 

This is a pretty and significant salad to serve at a 
luncheon, where there are several young couples. 

Place a pair of the cups on a salad plate on the table 
between each couple. 

They can untie them or not, as they please. 


| 

I 

J 

I fresh /oaves 

f yv 

| cut and ready y. 

!~ 

I 


Quantity: 

This will serve four couples. 


I 

% 


I 


1 


ENGLISH WALNUT SALAD. 

Materials: 

1 pint walnuts. 1 tablespoonful olive oil. 

1 cup minced celery. Mayonnaise. 

Lemon juice. Lettuce. 

1 cup chopped apple. 

Way of Preparing: 

Soak the walnuts in lemon juice for one hour, drain, 
break into pieces and mix with the celery and apple. Pour 
over all the olive oil and place on ice for two hours. When 
ready to serve, place in a salad bowl lined with lettuce 
leaves and dress with mayonnaise. Garnish with the white 
leaves of the celery. 

FRENCH SALAD DRESSING. 


Materials: 

3 tablespoonfuls olive 
oil. 

teaspoonful onion 
juice. 


1 tablespoonful vinegar 
y 2 teaspoonful salt, 
j4 teaspoonful pepper. 


97 





















































































| Way of Preparing: 

Add the salt, pepper and onion juice to the vinegar. | 
| Mix with the oil quickly and pour over the salad. 

This is the most popular of all salad dressing. 

English Salad Dressing 

| Is made by the addition of a teaspoonful of made mustard | 
| to the given quantity of French Salad Dressing. 


1 cup sugar. 

2 tablespoonfuls lemon juice. 
J4 cup orange juice. 

Maraschino cherries. 


FRUIT SALAD 

Materials: 

2 doz. English walnuts 
2 doz. white grapes. 

2 large oranges. 

1 pineapple. 

3 bananas.- 
Y cup Madeira wine. 

Way of Preparing: 

Blanch the walnut meats and break them into pieces. 
Skin, and seed the grapes. Cut the pineapple after peel¬ 
ing it, into half inch cubes. Peel and slice the bananas. 
Peel the oranges, separate the sections, and remove the 
skin. 

Arrange prettily on a salad dish and pour over it a 
dressing of— 

V 2 cup Madeira wine. 1 cup of sugar. 

2 tablespoonfuls lemon y 2 cup of orange juice 

juice. well combined. 

Garnish the whole with maraschino cherries. 

Quantity: 

This will serve six persons. 


MACARONI AND CELERY SALAD. 
Materials: 

1 pint boiled macaroni. 

1 pint celery. 
y 2 pint chopped nuts. 


y 2 pint salad dressing. 
6 lettuce leaves. 


Way of Preparing: 

Cut the macaroni into one half inch pieces. Cut the 
celery in the same manner and then mix the two. 

Then add the salad dressing and sprinkle in the nuts. 
Line the salad dish with the lettuce leaves. Place the 
salad on the lettuce in the dish. Chill and serve. 
Quantity: 

This will serve eight persons. 


98 













99 


MAYONNAISE. 


Materials: 


2 raw egg yolks. 

Yz pint olive oil. 

1 teaspoonful made mus¬ 
tard. 

1 teaspoonful lemon 
juice. 


Yolks of 2 boiled eggs. 

2 teaspoonfuls salt. 
y 2 teaspoonful pepper. 

2 tablespoonfuls vinegar. 
Sugar. 


Way of Preparing: 

Place your mixing bowl in a larger one full of cracked 
ice. Place the yolk of both raw and boiled eggs in the 
bowl. Drop in a little oil and rub to a cream. Add the 
mustard, salt, pepper and a pinch of sugar. Now add the 
oil, drop by drop, beating all the time until the mixture 
is thick and stiff enough to keep its shape and has a shiny 
appearance. Now thin it by addition of the vinegar, a 
drop at a time, until the dressing is of the proper con¬ 
sistency. Then add the lemon juice, and just before using 
add the stiffly beaten whites of the eggs. 

Keep this dressing very cold. 

If a mild dressing is wanted, omit the mustard and pep¬ 
per. For a fruit salad omit the mustard and use the sugar 
instead. 

For a still milder dressing omit mustard and pepper, 
use only half the oil, and use cream instead of the omitted 
oil. 

PINEAPPLE SALAD. 

Materials: 

1 pineapple. y 2 cup sherry wine. 

1 pint strawberries. y 2 cup .orange juice. 

2 oranges. Parsley. 

1 cup sugar. 

Way of Preparing: 

Select a large pineapple with a straight, nice, green top. 
Strip off all the leaves, leaving the bud in the center. 
Reserve twelve of the nicest leaves. With a sharp knife 
cut off the top of the pineapple two inches down, leaving 
the center bud intact. Then take a fork and pick out all 
the pulps, leaving the outer wall intact. When finished 
you have made a nice pineapple bowl. Place this on ice. 
Hull the strawberries and cut in halves, reserving eighteen 
of the largest and nicest. Peel the oranges and cut into 
one-half inch cubes. 





At? noon each day, the Pil/skury _ 
Head Millers meet to finally determine 
the color and quality of their flour 
dry its actual comparison in baked ioaves 






































































100 


Pick the pineapple pulp into shreds and sprinkle with 
sugar. Place all the materials on ice for some time before 
serving. 

When ready to serve place the twelve pineapple-top 
leaves in an even circle on a flat round platter, points out¬ 
ward. Set the pineapple bowl in the center. Fill it with 
alternate layers of pineapple, orange and strawberries. 
Mix the sherry, orange juice and half the sugar and pour 
over the fruit in the bowl. 

Place a row of halved strawberries, flat side down, 
around the edge of the top of the pineapple bowl and 
then put on the top of the pineapple. Make a wreath 
around the bottom with the reserved eighteen strawber¬ 
ries and the parsley. 

Quantity: 

This will serve six persons. 


Materials: 


POTATO SALAD. 


6 boiled potatoes, sliced 
while hot and allow¬ 
ed to cool. 

1 small onion, minced 
fine. 

Yi teaspoonful salt. 

For the dressing use the 


2 tablespoonfuls minced cel- 
e ry. 

1 tablespoonful minced pars¬ 
ley. 

Boiled dressing. 

Y teaspoonful pepper. 

Flard boiled eggs, 
following— 




Luncheon 

Be (>/' Bo icillon. 

Cold Totzqtze Polalo Salad 
Raised Bisctziis 
Maple JPeirded CoPfee 


Materials: 

1 cup vinegar. 

2 teaspoonfuls sugar. 

1 teaspoonful mustard. 
5 tablespoonfuls butter. 


1 teaspoonful salt. 

Y teaspoonful pepper. 

1 cup sweet milk. 

2 eggs. 


Way of Preparing Dressing and Salad: 

Melt the butter, add the salt, sugar, mustard and pepper, 
then add the vinegar and bring to a boil. Then stir in 
the milk. Stir constantly until thick. Remove from the 
fire and fold in the two well-beaten eggs. When ready to 
serve, line the salad bowl with lettuce, put in a layer of 
the potatoes and sprinkle with the chopped onion, celery 
and parsley. Alternate in this manner until all the ma¬ 
terials are used with a layer of dressing on top. 

Garnish with hard-boiled eggs in quarters, and the white 
leaves of the celery. 

The plain French dressing may be used with the salad. 





























T/e PILLSBURY T MB/- Be 

largest single Flour Mill in the Wor/d 
(Daily Capacity 15000 Barrels) and 
its Mammoth tile elevator 
































































































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S ANDWICHES as a distinct dish are specifically 
English and American. 

They are used particularly for cold repasts, cold 
lunches, and especially for outdoor refreshments at sum¬ 
mer picnics and excursions. 

Sandwiches are easily made and require for their per¬ 
fection only daintiness. 

Their variety is great, and largely depends upon the 
ingenuity of the maker. 

Chicken Salad Sandwiches. 

Between two thin, oblong slices of bread, buttered, place 
a layer of chicken salad on a lettuce leaf. 

In making chicken salad for sandwiches, chop the 
chicken and celery much finer than for ordinary purposes. 

Club-House Sandwich. 

Butter hot toast well; arrange half the slices on a large 
platter; lay a lettuce leaf on each slice, and brush lightly 
with a French dressing seasoned with mustard; then cover 
with pieces of two or three kinds of meat—cold breast 
of turkey sliced and a piece of freshly fried bacon, or cold 
sliced tongue and fresh fried ham. Add a slice of cucum¬ 
ber or green tomato pickle; cover with the remaining 
slices of toast and garnish with lettuce and olives. Keep 
as warm as possible. Fine for luncheons. 

Egg Sandwiches. 

Slice hard boiled eggs or chop them fine; season with a 
peanut-butter salad dressing; spread on lettuce leaves and 
lay between slices of buttered bread. 

Lobster Sandwiches. 

Chop the lobster meat fine; season with salad dressing 
to which a teaspoonful of Worcestershire sauce has been 
added. 


Fig Sandwich. 

Thin slices of bread, cut in fancy shapes, and buttered, 
with fig-filling between each two. 

The fig-filling should be prepared as follows: 

One-half a pound finely chopped figs, one-third cup of 
sugar, half a cup of boiling water, and two tablespoonfuls 
of lemon juice. Mix these ingredients and cook in a 
double boiler until thick enough to spread. 


102 






























103 



Cheese Sandwiches. 

Grate any good cheese, rub into a paste with butter- 
season with salt and a little Worcestershire sauce, and 
spread the bread. 


Lettuce Sandwiches. 

Thin, oblong slices of buttered bread, with a filling of 
lettuce leaves, dipped in mayonnaise and sprinkled with 
parmesan cheese. • 

Nut-Ginger Sandwiches. 

Take three long, thin slices of bread, buttered. Be¬ 
tween the first and second place a layer of chopped, pre¬ 
served ginger, mixed with cream and between the second 
and third slices place a layer of chopped English walnuts, 
then tie up each sandwich neatly with baby ribbon. 

Nut Sandwiches. 

Thin slices of whole-wheat bread, cut circular, and but¬ 
tered. The filling should be made of chopped, roasted and 
salted peanuts, mixed with sufficient mayonnaise to spread 
easily. 

Peanut Sandwiches. 

Grind the nuts in an Enterprise chopper and mix with 
sour cream salad dressing and spread thin slices of deli¬ 
cately buttered white bread. 


Peanut Butter Sandwiches. 

Mix the amount of peanut butter required with an equal 
amount of water, stirring them until they are thoroughly 
incorporated; season with salt, pepper and lemon juice to 
taste, and spread thin slices of bread with the mixture; 
lay a lettuce leaf in each sandwich and cut into any desired 
shape. 

Ribbon Sandwiches. 

Take three square, thin slices of white bread and two 
corresponding slices of whole wheat. Butter them and 
place between each two slices, the white bread being on 
the outside, a filling made of egg paste. Take a sharp 
knife and cut crosswise into thin slices, each five (three 
white, two whole wheat) slices of bread cut into six sand¬ 
wiches. 

Egg paste is prepared by mashing the yolks of three 
hard boiled eggs to a paste and adding two tablespoonfuls 
of salad dressing and pepper and salt to taste. 




104 


E LABORATE French Sauces are of exquisite flavor but 
mysterious and difficult to make, and they are rarely 
attempted in the average household. 

With the following simple recipes, however, with good 
materials and careful, unhurried attention, all will suc¬ 
ceed. 

These delicate, velvety sauces will go far toward mak¬ 
ing any meal enjoyable. 

BROWN SAUCE. 



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1 tablespoonful flour. 

1 cup boiling water. 

1 teaspoonful beef extract. 

1 tablespoonful tomato cat¬ 
sup. 

1 teaspoonful caramel color¬ 
ing. 


Materials: 

1 heaping tablespoonful 
butter. 

1 tablespoonful chopped 
onion. 

1 tablespoonful chopped 
carrot. 

1 tablespoonful chopped 
parsley. 

Way of Preparing: 

Melt your butter in a frying pan, add the chopped vege¬ 
tables and cook ten minutes, taking care not to burn the 
butter. Then add the flour and stir until it is a light 
brown. Gradually add the boiling water, beef extract, 
salt, tomato catsup, and lastly the coloring. Cook five 
minutes and strain. It is then ready for use. 

Two tablespoonfuls of chopped mushrooms can be 
added if 

Mushroom Sauce 

is wanted. 


1 pint cold water. 


CARAMEL COLORING. 

Materials: 

1 pint sugar. 

Way of Preparing: 

Melt the sugar in a saucepan over a brisk fire. Cook 
until it is a dark brown, and almost burned. It will be 
hard and brittle and bitter to the taste. Now add slowly 
the cold water, stirring all the time. Boil until it is as 
thick as molasses. If too thick add water and boil again. 
Put in bottles. Keep corked and it will never spoil. 

This is used for coloring soups, sauces, gravies, and in 
cake making. 















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Fruit 

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HORSE RADISH SAUCE. 

Materials: 

1 cup cream, scalded. 

2 tablespoonfuls freshly 

grated horseradish. 

Way of Preparing: 

Place the cream in a double boiler and bring to the 
boiling point, add the horseradish, cook two minutes and 
remove from the fire, then add the salt and serve. 

LEMON SAUCE. 

Materials: 

1 cup sugar. V/t cups boiling water. 

1 tablespoonful flour. lemon, sliced. 

1 heaping tablespoonful Pinch salt, 
butter. 

Way of Preparing: 

Mix the sugar and flour, add the boiling water, put on 
the fire and when it begins to boil add the butter, sliced 
lemon and salt. Cook until it has the consistency of 
cream. Remove from the fire and serve either hot or.cold. 

Orange Sauce 

is made by substituting one orange for the lemon, and 

Chocolate Sauce 

by adding two squares of Baker’s unsweetened chocolace 
to the orange sauce. 


MINT SAUCE. 

| Materials: 

2 doz. (one bunch) 2 tablespoonfuls sugar, 

sprigs-of mint. Juice of one lemon. 

]/ 2 cup of boiling water. l / 2 teaspoonful salt. 

| Way of Preparing: 

Chop the mint leaves very fine, and pour over them the 
| boiling water, let stand for half an hour, then add the 
% lemon juice the salt and sugar. 

/ 

' TARTARE SAUCE 

is one cup of mayonnaise with the addition of one table¬ 
spoonful of chopped capers, olives or pickles, and one tea- 
spoonful of onion juice. 

105 






TOMATO SAUCE. 


Materials: 

1 can tomatoes. 

1 stalk celery. 

1 small onion, sliced. 

2 sprigs parsley. 

1 bay leaf. 


2 tablespoonfuls butter. 

2 tablespoonfuls flour. 

1 teaspoonful beef extract. 
Salt and pepper. 


Way of Preparing: 

Cook the tomatoes, celery, onion, parsley and bay leaf 
twenty-five minutes, strain and return to the double boiler. 
Cream butter and flour together, and add them to the pre¬ 
vious mixture, then add the beef extract and salt and pep¬ 
per to taste. It is then ready to serve. 

If thicker than desired, thin with boiling water. 

WHITE SAUCE. 

Materials: 

1 cup of milk. 

1 tablespoonful flour. 

14 teaspoonful white 
pepper. 


2 tablespoonfuls butter. 

14 teaspoonful salt. 

14 teaspoonful onion juice. 


Way of Preparing: 

Heat the milk in a double boiler, cream butter and flour 
together and add them to the milk. Cook until it has the 
consistency of cream; add the salt, pepper and onion juice, 
cook one minute longer and serve. 

Note.—When using this sauce for sweetbreads or 
chicken, substitute one tablespoonful of orange juice for 
the onion juice. When using it for oysters, substitute two 
tablespoonfuls of sherry wine for the onion juice and add 
half a cup of thick sweet cream. 

FRUIT SAUCES AND PRESERVES. 
CLARIFIED APPLES. 


Materials: 

1 cup water. 

2 cups sugar. 


6 large tart apples. 
14 lemon. 




106 










107 


Way of Preparing: 

Make a syrup of the sugar and water. Peel the apples, 
cut each in six pieces and cook in the hot syrup until 
clear. Remove from the syrup and place in a glass dish. 
When all the apples are cooked add the lemon rind and 
juice to the syrup. Boil it until thick, remove the lemon 
rind and pour over the apples. 

In peeling the apples, peel and cook but two at a time 
if you wish them to be a very light yellow in color. If 
the apples are crowded in the kettle you cannot handle 
them easily, and if allowed to stand after peeling, they 
will turn dark. 

Quantity: 

This will serve six. 


CRANBERRY SAUCE. 

In making cranberry sauce do not use any water in the 
cooking. Wash and pick the berries and put them in a 
double boiler to cook. Stir them when they begin to 
soften, and when they are reduced to an even pulp remove 
them from the fire and pass them through a colander. 
Return to the fire and sweeten to taste. 

Cook long enough to melt and combine the sugar. This 
makes a stiff jelly. If you wish it thinner add a little 
water when cooking the second time. 

RHUBARB SAUCE. 

Should be made in the same manner as cranberry sauce. 

GINGER PEARS. 

Materials: 

1 quart preserved ginger. 6 lbs. sugar. 

Juice of five lemons. 2 oranges. 

Rind of five lemons. Hot water. 

8 lbs. pears. 

Way of Preparing: 

Cut the ginger in thin slices. Press out the juice of 
the five lemons and the oranges and cut their rind into 
shreds. Peel the pears and cut them crosswise in the 
slices. Add enough hot water to the sugar to dissolve the 
latter. When hot add the lemon juice, orange juice, gin¬ 
ger, lemon rind and orange peel. Lastly add the pears 
and cook slowly three hours. Place in pint fruit jars and 
seal. Keep in cool, dry place. 



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on the packing floor, automatically 
fill, weigh, sea! and chute into 
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of harre/s and sacks 
























































108 


(CROUPS are of two classes: soups made-with ‘“stock” and 
soups without. 

To the former class belong bouillon, brown stock, white 
stock, consomme and lambstock or mutton broth. 

Soups without stock are classed as cream soups, purees / 
and bisques. 

Soups often take their names from the different nations I 
using them. | 

BOUILLON. 



ZancAeon 

Cream o/7omato Soap 
ZY/q Croquettes BeZicate CbmBread 
^ StuZZectBates Cereal CoZZee 


1 tablespoonful salt. 

Yi cup potatoes. 

Yi cup celery. 

Yi cup onion. 

Yz cup turnip, finely chopped. 


Materials: 

3 lbs. lean beef. 

2 lbs. lean veal. 

1 lb. marrowbone. 

6 cups cold water. 

10 pepper corns. 

Way of Preparing: 

Put the meat and marrow bone into tl»e soup kettle. 
Put in the water and let it stand covered one hour. Heat 
slowly to the boiling point. Remove the scum and cook 
for four hours. Add the vegetables and seasoning and 
cook two hours. Strain and allow it to get cold. Remove 
the fat when it is cold. Serve in cups. 

Quantity: 

This will serve six people. 

ICED BOUILLON. 

This is plain bouillon with the addition of Madeira wine 
or sherry, according to taste. Have it very cold when 


CREAM OF CELERY SOUP. 

Materials: 

2 cups white stock. 

2 cups celery (cut in inch 
pieces). 

2 cups hot water. 

1 small onion. 

3 tablespoonfuls butter. 

Way of Preparing: 

Parboil celery in water for fifteen minutes, drain and 
add the celery to the stock. Cook until the celery is very 
soft. Rub it through a sieve. Scald the onion in the milk. 


iq r 

rJ 

3 tablespoonfuls flour. 

1 pint milk. 

Yi pint cream. 

1 teaspoonful salt. 
p 2 teaspoonful white pepper. 










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Remove the onion and add the milk to the stock. Cream 
the flour and butter together and add them also to the 
stock. Lastly add the cream and season with the salt and 
pepper. 

Quantity: 

The above will serve six persons. 

Note.—Other cream soups are made in the same man¬ 
ner by using the particular vegetable instead of celery. 


Materials: 


CREAM OF TOMATO SOUP. 


2 tablespoonfuls dour. 

3 tablespoonfuls butter. 
1 teaspoonful salt. 

34 teaspoonful pepper. 

34 cup cold water. 


34 can tomatoes. 

1 quart sweet milk. 

1 tablespoonful sugar. 

1 small onion. 

1 pinch of soda. 

Way of Preparing: 

Scald the milk with the onion. Remove the onion and 
add the dour mixed with the water, taking care -to keep 
the mixture free from lumps. Cook the tomatoes dfteen 
minutes. Add the sugar and soda and pass through a 
sieve. Combine the mixtures and add the butter and sea¬ 
soning. 

Strain into a tureen and serve at once. 

Quantity: 

The above soup will serve six persons. 

OXTAIL SOUP. 


Materials: 

1 oxtail cut in small 
pieces. 

5 cups brown stock. 
Carrot cut in dice. 
Celery cut in dice. 
Onion cut in dice. 
Turnip cut in dice. 


1 teaspoonful salt. 

34 teaspoonful pepper. 

34 cup Madeira wine. 

1 teaspoonful vVorcester- 
shire sauce. 

Juice of half a lemon. 
Butter. 


Way of Preparing: 

Dredge the oxtail in dour and fry in butter until nicely 
browned. Add it to the stock and simmer two hours 
Parboil the vegetables ten minutes, drain them and add 
them to the stock. Cook until the vegetables are tender, 
then add salt, pepper, wine, sauce and lemond juice. Let 
it cook ten minutes and serve. 

Quantity: 

This will serve six persons. 


109 


















































































































MULLIGATAWNY SOUP. 


2 tablespoonfuls butter. 

3 tablespoonfuls flour. 

2 sprigs parsley. 

3 cloves. 

1 blade mace. 

1 apple, sliced. 

1 teaspoonful curry powder. 
Salt and pepper. 


Materials: 

5 cups white stock. 

1 pint raw chicken, 

(cut in dice.) 

1 cup tomatoes. 

Yz cup of onion. 

Yz cup of celery. 

Yz cup of carrot. 

1 pepper, chopped. 

Way of Preparing: 

Cook the vegetables and chicken in butter until brown. 
Add the flour, mace, curry powder, cloves, parsley, toma¬ 
toes and stock and simmer one hour. Strain, reserving 
the chicken and rub the vegetables through a sieve, add 
the chicken to the soup, season with salt and pepper (ac¬ 
cording to taste) and serve with boiled rice. 

The apple is included in the vegetables. 

Quantity: 

This will serve eight persons. 

POTATO SOUP. 

Materials: 

3 potatoes. 

1 quart milk. 

1 onion. 

2 stalks celery. 

Way of Preparing: 

Cook the potatoes in salted water with the onion. When 
soft, mash the potatoes smooth and rub through a fine 
sieve. Scald the milk with the celery. Remove the celery 
and' add the butter and flour creamed together. Then 
P re P a - re< ^ potatoes to the milk and season with 
the salt and pepper. Let it come to a boil and serve at 
once. 

Quantity: 

This soup will serve six persons. 

SPLIT PEA SOUP. 

Materials: 

1 cup dried split peas. 1 teaspoonful salt. 

2 quarts cold water. Y\ teaspoonful white 

1 pint milk. pe r. 

1 small onion. 2-inch cube salt pork. 

2 tablespoonfuls butter. 2 tablespoonfuls flour. 


1 teaspoonful salt. 

Y teaspoonful pepper. 

2 tablespoonfuls butter. 
1 tablespoonful flour. 


pep- 




110 




ill 


Yi cup potato. 

Yi cup turnip. 

Y 3 cup onion. 

Yi cup carrot. 

Y 3 cup celery, coarsely chop¬ 
ped. 


Way of Preparing: 

Soak the peas over night, drain and add the water, pork 
and onion sliced. Simmer until the peas are very soft, 
and then rub them through a sieve. Cream the butter and 
flour together and add to the peas. Then add salt, pep¬ 
per and milk. 

Reheat and serve hot. 

Quantity: 

This will serve six persons. 

BROWN STOCK. 

Materials: 

5 lbs. shin beef. 

Yz gallon water. 

10 pepper corns. 

5 cloves. 

1 bay leaf. 

1 tablespoonful salt. 

2 sprigs parsley. 

Way of Preparing: 

Cut the lean meat in inch pieces and brown it in a hot 
frying pan, using the marrow from the bone. Put the 
bone and fat in the kettle. Add the cold water and let it 
stand for twenty minutes. Put it over the fire and bring 
it to the boiling point. Remove the scum as it rises and 
add the browned meat. Cover the kettle. Reduce heat 
and cook the meat at the boiling point for five hours. Add 
the prepared vegetables and seasoning and cook for two 
hours. Strain and cool immediately. 

WHITE STOCK. 

Materials: 

4 lbs. knuckle of veal. 

1 lb. lean beef. 

2p 2 quarts cold water. 

10 pepper corns. 

Way of Preparing: 

Remove the meat from the bone and cut it in small 
pieces. Do the same with the beef, only make the pieces 
smaller. Put meat and bone into a kettle and add the 
water. Bring it slowly to a boil and skim carefully. Sim¬ 
mer for five hours. Strain twice through several thick¬ 
nesses of cheesecloth and the stock will be clear. White 
stock can be made from the water in which a fowl or 
chicken is. cooked. 

Quantity: 

The above recipe will produce three 


1 small onion. 

2 stalks celery. 

1 bayleaf. 

1 tablespoonful salt. 


A stng/e carload of Pillsbury's Best 
f/our w/IJ make almost a 100.000 
loaves of bread 







































| EGETABLES should first of all be fresh. 

^ In planning meals, consider the appropriate place 
| for certain vegetables with different meats. Vegetables 
| and the mode of preparing them should be varied from day 
| to day, but any fresh, green vegetable served very cold, 
| or any well-cooked vegetable served very hot, will always 
be appreciated. 

Boiled vegetables should be cooked in an abundance of 
I salted water, and served quickly, as soon as they are done. 

It is considered a valuable secret by some French 
| cooks, that green vegetables will retain their bright color 
| if boiled in an open kettle. 


BAKED BEANS. 


1 pint beans. 

Vz lb. salt pork. 

H teaspoon molasses. 


1 teaspoon mustard. 
1 teaspoon sugar. 

1 small onion. 


Pick the beans and let them soak over night in water. 
In the bottom of a bean jar put half the pork and the 
onion, then pour in half the beans. Add the remainder of 
the pork and the rest of the beans, then the molasses, 
mustard and sugar. Cover with boiling water and bake 
from six to seven hours in a moderate oven, keeping them 
covered with water until the last hour. 

Be sure and have cover on bean jar while in the oven. 


CARAMELIZED SWEET POTATOES. 


Materials: 

1 dozen small sweet 

potatoes. 

2 quarts hot water. 

1 teaspoonful salt. 


1 pint brown sugar. 

1 cup hot water. 

1 tablespoonful butter. 
H teaspoonful cinnamon. 


112 




















113 


Way of Preparing: 

Boil the potatoes in two quarts of hot water until they 
are tender. Peel and arrange in a shallow baking dish. 
Boil the cup of water and sugar together for ten minutes. 
Sprinkle salt and cinnamon over the potatoes and add 
the butter to the sauce. Then pour the sauce over the po¬ 
tatoes and bake in a moderate oven until the potatoes are 
nicely browned. 

Serve in the dish in which they were baked. 

Quantity: 

This will serve six people. 


A teaspoonful pepper. 

1 teaspoonful salt. 

2 tablespoonfuls vinegar. 

1 cup lard. 

2 egg yolks. 


DEVILED POTATOES. 

Materials: 

2 dozen small new po¬ 
tatoes. 

1 teaspoonful mustard. 

2 heaping tablespoon¬ 

fuls butter. 

Way of Preparing: 

Boil the potatoes until nearly done. Peel them, heat 
the lard in a frying pan and fry the potatoes until they 
are a nice golden-brown color. Melt the butter in a sauce¬ 
pan and add the pepper, salt, mustard and vinegar. Now 
place the potatoes in the saucepan and let them simmer 
three minutes. Remove to a hot dish. Add the eggs to 
the sauce. Pour it over the potatoes and serve. 
Quantity: 

Two dozen potatoes to serve six. 

EGG PLANT. 



| Materials: 

1 large egg plant. 2 eggs. 

1 quart boiling water. cup flour. 

1 tablespoonful salt. Deep fat. 

1 cup cracker crumbs. 

Way of Preparing: 

Cut your egg plant into one-half inch slices. Remove 
| the peel. Pour over it the quart of boiling water after 

| dissolving in it the salt. Let it stand one hour, drain off 

| the water, wipe the slices dry. flour lightly, dip in beaten 

| egg, and then in the crumbs and fry in the deep fat. 

I Serve very hot. 

Quantity: 

This will serve five persons. 


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114 



GREEN PEPPERS STUFFED WITH CORN. 


Materials: 

6 large sweet peppers. 

2 cups green corn. 

3 tablespoonfuls butter. 
3 tablespoonfuls boiling 

water. 


y 2 cup cream. 

Yz cup boiling water. 

1 teaspoonful salt. 
y 2 teaspoonful pepper. 


Way of Preparing: 

With a sharp knife cut around three-fourths of the stem 
end of each pepper, leaving it hinged by the other fourth 
as a lid. Remove the seeds and inner membranes. Cover 
the pepper with cold water, and bring it to a boil. Drain 
off the water, cover them with fresh boiling water and 
simmer until tender. Drain, sprinkle lightly with salt, and 
allow to cool. Put two tablespoonfuls of butter into a 
frying pan and heat it. When hot add the green corn and 
the three tablespoonfuls of hot water. Cook five minutes 
and add the cream and seasonings. Now cook slowly 
until quite thick. Let the mixture then cool and fill your 
prepared peppers with it. Fasten down the stem-end lids 
of the peppers and place them in a buttered baking dish. 
Melt the remaining tablespoonful of butter in the half 
cup of boiling water, pour the liquid over the peppers and 
bake for twenty-five minutes. These will be found deli¬ 
cious to serve with fish courses. 

Quantity: 

This will serve six people. 

HASHED BROWN POTATOES WITH GRAVY. 
Materials: 

3 cups cold, boiled po¬ 
tatoes, sliced. 

1 onion. 

1 tablespoonful flour. 

1 cup boiling water. 

3 tablespoonfuls butter. 

Way of Preparing: 

Melt one tablespoonful of butter , in a saucepan, add the 
flour and brown carefully; then add a cup of boiling water, 
leaving out three tablespoonfuls of it. Now add the salt, 
pepper, one-half the onion (sliced thin), and the half bay 
leak Melt one tablespoonful of butter in the three of 
boiling water and moisten your potatoes with this mix¬ 
ture. Rub a frying pan with the other half of the onion, 
place in it a tablespoonful of butter and heat very hot. 


1 teaspoonful salt. 
y 2 teaspoonful pepper. 
y 2 bay leaf. 

1 tablespoonful tomato cat¬ 
sup. 


Dinner 

Spiit J?ea Sotzp 
Died Sprinc/ Chicken 
DashedDrown Dotatoes Carrots 
Graham Dread 
.Rice JPvcddincf CoCfee 












Breakfast 

Boiled, Bice 
Boiled Totnatoes 
Dottqhti t i t a 



Pour in the prepared potatoes and brown. Turn the po¬ 
tatoes out like an omelette onto a hot platter, strain the 
gravy and add the tomato catsup. Serve the strained 
gravy in a sauceboat with the potatoes, or pour it around 
them on the platter. 

Quantity: 

This will serve six persons. 

RICE. 

Wash and cleanse the rice. Then pour boiling hot 
water on it—half a gallon of water to one cup of raw rice 
—and let it boil without stirring it for from /twenty-five 
to thirty minutes, according to the quality of your rice. 
When the kernels, although each seems separate and inde¬ 
pendent, are soft, pour off the water, return it to the fire 
and let it steam until it seems dry. Then your rice is done 
and you may serve it either with brown butter, or with 
sugar and cream, or with sugar and powdered cinnamon 
mixed, or with the juice or gravy of any roast. 


SCALLOPED CABBAGE. 


Materials: 


1 quart cabbage, pre¬ 
pared as tor slaw. 

1 teaspoonful salt. 

1 quart boiling water. 

1 cup sweet milk. 

2 tablespoonfuls butter. 


1 tablespoonful flour. 

1 teaspoonful salt. 

J /2 teaspoonful pepper. 

1 cup fine cracker crumbs. 
1 tablespoonful butter. 


Way of Preparing: 

Pour the boiling water on the cabbage and add one tea¬ 
spoonful of salt. Boil fifteen minutes. Drain off the 
water. Heat the milk, cream the two tablespoonfuls of 
butter and the flour and add them to the milk. Then add 
one teaspoonful of salt and the pepper. Cook to the 
consistency of thick cream. Remove from the fire. But¬ 
ter a small pudding dish and sprinkle the bottom with 
cracker crumbs. Put in half your cabbage, then half the 
sauce, sprinkle with cracker crumbs, then add the remain¬ 
ing cabbage, then the sauce and cover thickly with cracker 
crumbs. Dot it with small pieces of butter, cover and 
bake in a moderate oven twenty-five minutes, uncover and 
brown. Serve from the dish in which it was baked. 

Quantity: 

This will serve six persons. 


115 







L ctncfieon 

Cold Boast Beef 
S inf fed Onion .s 
Whole Wheel: Gems 
fnzl 1Salad Plain Cake 
Coffee 



STUFFED ONIONS. 


1 egg. 

14 cup cream. 

1 tablespoonful melted but¬ 
ter. 

y 2 cup cracker crumbs. 

1 tablespoonful boiling wa¬ 
ter. 


Materials: 

6 large onions. 

1 cup finely chopped 
raw beef. 

1 cup soft bread 
crumbs. 

1 teaspoonful salt. 
l / 2 teaspoonful pepper. 

Way of Preparing: 

Peel and parboil the onions in salted water ten min¬ 
utes. remove and- drain. When cooled remove the center 
of each onion. Add the cream and well-beaten egg to 
the boiling water. To this add the bread crumbs and the 
chopped beef, together with the seasonings and fill the 
centers of the onions with this mixture. Brush the top 
of the onions with melted butter, sprinkle with cracker 
crumbs, place in a shallow, buttered baking dish, cover it 
and bake until onions are tender, then uncover and con¬ 
tinue baking until they are brown. 

Quantity: 

This will serve six persons. 

STUFFED TOMATOES. 

Materials: 


1 teaspoonful onion juice. 
1 cup of soup stock. 

1 egg. 

2 tablespoonfuls cream. 

1 pinch pepper. 

Toast. 


1 


I 


8 medium-sized firm 
tomatoes. 

1 cup cold chicken, 
chopped fine. 

1 tablespoonful salt. 

1 cup cracker crumbs. 

Way of Preparing: 

Cut a small slice from the top of each tomato, and scoop 
out the pulp with a spoon. Sprinkle the tomatoes on the 
inside with salt. Turn them upside down on a platter » 
and let them stand half an hour. Remove the seeds from 
the pulps, drain off the juice and make a stuffing, using the 
chopped chicken, tomato pulp, cracker crumbs, egg, cream, 
onion juice, pepper and a teaspoonful of salt. Wipe the | 
tomatoes dry inside and out and fill each with the pre- ^ 
pared stuffing. Place in a baking dish, pour the soup stock | 
around them and bake in a moderately hot oven until the : 
tomatoes are tender, but not falling to pieces. You should 
baste the tomatoes frequently with the stock while baking. 
Serve immediately, placing each tomato on a square of 
toast. 

Quantity: 

This will serve eight people. 


116 


i 









117 


I 


2 tablespoons butter. 
2 lablespoonsful flour. 
8 peppercorns. 

1 teaspoonful salt. 

Bit of bay leaf. 

1 sprig of parsley. 


SPAGHETTI A LTTALIENNE. 

Materials: 

1 cupful of hot water. 

1 can tomatoes. 

1 tablespoonful sugar. 

2 heaping tablespoonsful 

onion (cut fine). 

1 teaspoonful of Beef 
Extract. 

Way of Preparing: 

Cook the tomatoes twenty minutes with the onion pep¬ 
percorns, bay leaf, parsley and salt. Rub through a 
strainer. Add the Extract of Beef. Brown the butter and 
add the flour. When well blended add to the hot liquid 
and the sugar. Stir well; pour over spaghetti and serve 
with grated cheese. 

The spaghetti should be cooked in long strips rather 
than broken into small pieces. To accomplish this hold 
the quantity to be cooked in the hand and dip the ends 
into boiling salted water. As the spaghetti softens it 
will bend and may be coiled under the water. Cook spa¬ 
ghetti thirty minutes- 

TENNESSEE CORN. 

Materials: 


/ 


2 tablespoonfuls melted but¬ 

ter. 

3 tablespoonfuls cream. 

1 cup milk. 


I 


1 quart green corn. 

2 eggs. 

1 teaspoonful salt. 

Yi teaspoonful pepper. 

Way of Preparing: 

With a sharp knife cut enough green corn from the cobs 
to fill a quart measure. Heat the milk. Beat the eggs and 
add to them # the cream and seasonings, then add the but¬ 
ter, and scalded milk. Place the corn in a buttered pud¬ 
ding dish, and pour the liquid mixture over it. Bake in a 
slow oven until firm. Serve hot as a side dish with a 
meat course. 

Quantity: 

This will serve six persons. 

SPINACH. 

Pick over carefully while dry, throw a few plants at a 
time into a large pan of cold water, wash well on both 
sides to dislodge insects, and pass to another pan. They 
should have at least three separate waters. _ Put the 
spinach into a large kettle without water, set it on the 
stove where it will cook slowly till the juice is drawn, 
then boil till tender, drain and chop fine. For half a 
peck of spinach add one ounce butter, one-half teaspoon 
salt. Reheat and serve on buttered toast. 


Phat f/na/ arbiter of flour, price * 
and quality, the American housewife, 
taught by forty years of experience/^, 
greets PiUsbu/y's Best into her 
home with smi/iny satisfaction 



































































































































118 


TABLE SERVICE. 


TTN household cooking, consult the tastes of the family, 
^ and adapt the menus of the different days to include the 
favorite dishes of each member. With or without guests, 
a charming hostess may observe a plain and easy style of 
entertaining. 

The smaller the dinner, the more surety of its being 
well planned and served, and thoroughly successful. 

The housekeeper needs not so much technical knowl¬ 
edge as every-day appreciation of what is good and 
healthful to eat. 


I 



A poor table may be wasteful. 

To dine with comfort and pleasure, to promote health, 
and at the same time to keep the cook good natured and 
happy, the diner and the dinner should be ready at the 
same time. 

The hot dishes should be hot and the cold dishes always 
cold. To have your coffee and salad both lukewarm is 
ruinous indeed. 


To be original is the gift of genius, otherwise, origi¬ 
nality would be without charm and become commonplace. 
It is every woman’s desire to introduce something new 
and different from the ordinary in the way of preparing 
attractive dishes and providing artistic table decorations 
varied for different occasions. The food, service and 
decorations of a simple luncheon, are oftentimes remem¬ 
bered far more than those of the greatest banquets. 

Too much attention can scarcely be paid to the looks 
of food that we bring to our tables and the way in which 
it is served. 

Ice for drinking water should be carefully washed and 
cleaned before using. Never touch it with the hands, but 
place in glass with ice scoop or tongs. 

In preparing fancy drinks of any kind, it is most essen¬ 
tial to ornament them with slices of fruit in season. 


. \ 

V/te far reacAes of tAe sea — 
ffurope, Australia, Japan or the 
fA/Jipptnes — a// these A now and 
eat Minnesota M/our 


* 











































































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TABLE SERVICE. 

Formal meals are served from the table by the host or 
hostess, and with the assistance of attendants from pantry 
or separate table. But in either case, food should always 
be set down before the guest, from the right. Dishes 
from which guest is to help himself, should be presented, 
or passed to his left. In finishing the course, plates 
should also be removed from the left. The manners and 
care of the attendants are most important. Dishes should 
be removed one at a time, not stacked on the table by 
the guests or attendant and crowded upon a tray, but 
taken away and placed on a tray separately. 

In setting a table for luncheon or dinner, place a plate 
for each person- To the left lay forks in the order of 
their use. First, the dinner fork to be at the extreme 
left. At the right, the required silver in the order of 
their use, beginning with an oyster fork next to the plate, 
followed by soup spoon, knives, etc. Tea and dessert 
spoons should be placed separately to the right in front 
of the plate. The bowl of the forks or spoon should be 
turned upwards, and cutting edges of the knife towards 
the plate. Napkins should be placed to the left of the 
forks. Water glasses should be placed beyond the tops of 
the knives, or before the plate when wine is served in its 
former place. Wine glasses should be placed in the order 
in which they are served. The first should be to the ex¬ 
treme right, and nearest the hand. Fish or salad forks 
should be placed either separately, just beyond the forks 
to the left, or placed among them according to their time 
of use with the menu, or be placed separately to the left 
just before either salad or dessert is served. The same is 
applied to either fancy or plain spoons used for dessert or 
after dinner coffee, but the latter (should not be) placed 
among knives or silverware to the right, if laid at the 
beginning of the meal. When salad or dessert, fork or 
spoon are left, same should be reset in their respective 
places (left or right) before serving this course. 


119 


I 





« ► 





HEALTH BRAN MUFFINS. 


| Materials: 

2 cups Pillsbury’s 
Health Bran. 

2 cups Pillsbury : s 
| Best Flour. 

1)4 teaspoons salt. 

2 cups sour milk or 
buttermilk. 


y 2 cup sugar. 

1 tablespoon lard or but¬ 
ter. 

1 e sg- 

iy 2 teaspoons baking soda. 
y 2 cup water. 


I Way of Preparing: 

I 

Beat butter, egg and sugar together until creamy. To 
| the sour milk add the soda dissolved in the water (boil- 
| ing), then the bran, flour, salt, and the egg and sugar mix- 
| ture. Mix thoroughly and divide into buttered gem pans 
| and bake in a hot oven for twenty minutes. 

Muffins may be warmed over by placing in oven for 
> a few minutes. 


HEALTH BRAN BREAD. 


Materials: 

6 cups Pillsbury’s 
Health Bran. 

5 cups Pillsbury’s 
Best Flour. 

4 tablespoons molasses 
(not too dark). 


2 teaspoons sugar. 

2 teaspoons salt. 

1 cake compressed yeast. 
y 2 teaspoon soda. 

3 cups water (lukewarm). 


Way of Preparing: 

Mix the flour, bran and soda thoroughly. Dissolve 
yeast in a half cup of the water. Add molasses, sugar 
and salt in the balance of the water, then add .the yeast. 
Stir thoroughly. Then add flour, bran and soda, mixing 
thoroughly and adding a little more flour if necessary. 
Form into a ball with the hands and set to rise. If the 
temperature is right (80° to 82° F.) it will require 2)4 hours, 
then knead well and let rise for )4 hour longer. Divide 
and mould into two loaves, place same in pans, let rise 
for y 2 hour longer then bake for y hour in a moderate 
oven—450° F. is the proper temperature. 




120 






121 


HEALTH BRAN COOKIES. 


Materials: 


3 cups Pillsbury’s Health cup butter 

Rran 9 pcror c 


Bran. 

\V? cups Pillsbury’s Best 
Flour. 

Yi cup milk. 
p 2 cup sugar. 


eggs. 

2 level tablespoons bak 
ing powder. 

Chopped raisins if de¬ 
sired. 


Way of Preparing: 

Cream the butter and sugar together, add the well beaten 
eggs, then the milk gradually. Mix baking powder, with 
flour and bran and add gradually to the above. If the 
dough cannot be handled add a little more flour. Roll 
out thin, cut with a cookie cutter and bake in a quick oven 
from 7 to 10 minutes. 


HEALTH BRAN PANCAKES. 


Materials: 


2 measuring cups Health Bran. 

1 measuring cup Pillsbury's Best Flour. 

2 measuring cups sour milk. 

1 tablespoonful of water. 

1 teaspoonful of soda. 

1 teaspoonful of salt. 

1 (only) egg. 


Way of Preparing: 

Mix well and bake on a hot griddle 


Quantity: 

This receipt is enough for a family of four. 




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Coffee 







122 


WHAT IS YEAST? 

Y EAST is a microscopic plant of fungus growth, a col¬ 
lection of living one-celled organisms that partake of 
the nature of plant life. 

How Does it Grow? 

With proper warmth, moisture and food, the walls of 
these little one-celled plants bulge on the side in an oval 
shape. This bulge soon separates from the parent cell 
and becomes an independent organism. Other cells form 
in the same way from the parent cell, and also from each 
new cell, and thus the yeast plant multiplies. 

What of its Care? 

The little yeast cells are tenacious of life, and can live 
under most adverse circumstances. They are killed by 
exposure to heat above the boiling point of water, but 
they endure cold much better, being able to continue life 
in a suspended form at two degrees below freezing. From 
65 to 72 degrees Fahrenheit is most favorable to the 
growth of yeast. The best collection of yeast cells massed 
together in a dormant state, 'is the ordinary yeast cake, 
either dry or compressed. 

How Long Does it Live? 

Yeast cells may be kept alive and vigorous for many 
days if kept in a dry and cool place. 

What is its Relation to Flour and Bread? 

The yeast is softened in water to separate the yeast 
cells that they may be easily distributed through the flour. 

In the starch and gluten of the flour, they find their 
food. Sugar hastens their growth, while salt retards it. 

The yeast cells, finding their favorite food, begin to 
grow, changing the starch of the flour into sugar, and the 
sugar into carbonic gas and alcohol. The gas, in its 
efforts to escape, expands the elastic gluten of the dough 
in which it is mixed, and lifting up the mixture, the bread 
is “raised.” 

By subjecting the dough to heat (baking), the alcohol 
and carbonic gas are driven out and the cell-walls are 
fixed, and thus sweet bread is produced. 

For reasons stated above, your flour and utensils should 
always be warm. 

The life of the yeast is constantly in jeopardy, while 
age to flour, if properly kept in dry place, improves its 
quality. 


INDEX 


A Dainty Breakfast Dish. 36 

Almond Tarts . 25 

Ambrosia Salad . 94 

Angel Food . 25 

Angel Food Ice Cream. 59 

Apples, Clarified.106 

Apple Pie. 80 

Apple Dumplings. 82 

Baked Beans. 112 

Baked Fish. 50 

Baking Powder Biscuits.11, 15 

Baking Powder Doughnuts. 11 

Barley Water. 67 

Beans, Baked.112 

Beaten Biscuits. 11 

Beef Loaf. 72 

Beefsteak Pie. 71 

Twin . 15 

Egg. 15 

Biscuits, Sweet Potato. 21 

Boston Brown Bread. 12 

Boston Brown Bread. 36 

Bouillon .108 

Brown Sauce.104 

Brown Soup Stock.Ill 

Buns, Lemon. 18 

Bread . 10 

Baking Powder Biscuits.. 11, 15 
Baking Powder Doughnuts.. 11 

Beaten Biscuits. 11 

Boston Brown. 12 

Boston Brown. 36 

Chocolate Doughnuts. 13 

Cinnamon Rolls. 15 

Cocoa Rolls. 22 

Corn . 14 

Cornmeal Muffins . 14 

Corn White. 23 

Crescents . 15 

Doughnuts . 16 

Egg Biscuits.12, 15 

Entire Wheat. 17 

Fruit Rolls. 15 

Graham . 16 

Health Bran .120 

Ideal Breakfast. 36 

Kugelhupf... 17 

Lemon Buns. 18 

Lovers’ Knots. 18 

Muffins No. 1. 19 

Muffins No. 2...J.9 

Nut . 19 

Parker House R 0 II 3 . 20 

Potato . 13 

Popovers . 20 

Pudding. 90 

Salt Rising . 24 

Sweet Potato Biscuits. 21 

Sweet Rusks. 22 

Tea Rolls. 22 

Twin Biscuits. 15 

Vienna Rolls. 23 

Waffles . 23 

White . 10 


Bread Making, Notes on 

Cabbage, Escalloped. 

Cakes . 

Almond Tarts. 

Angel Food. 

Chocolate Cookies... 

Cream Puffs. 

Devils’ Food. 

Griddle . 

Lemon Cookies. 


. . . 21 
. ..115 
. . . 25 
. . . 25 
, . . 25 
. . . 26 
. . . 26 
. . . 27 
21, 39 
... 27 


Cakes—Cont'd. 

Lemon Gems. 28 

Lorena Cake. 28 

Nut Cookies. 28 

Pound. 29 

Plain . 29 

Soft Gingerbread. 30 

Strawberry Shortcake. SO 

Success. 30 

Three Minute .'. 31 

Pillsbury’s Best Cereal Spiced 

Chocolate . 37 

Pillsbury’s Best Cereal Grid¬ 
dle Cakes. 39 

White Fruit Cake. 31 

Cake Fillings and Frostings. . . . 32 

Boiled Icings. 32 

Caramel . 32 

Chocolate . 32 

Fondant Icings. 32 

Maple Sugar. 33 

Orange . 33 

Calves’ TOngue. 73 

Candy. 34 

Candied Orange Peel. 34 

Cocoanut Kisses. 34 

Fondant . 35 

Ice Cream . 35 

Maple Puffs. 35 

Puffs . 34 

Caramel, Coloring.104 

Chocolate Ice Cream. 60 

Filling . 32 

Ice Cream. 58 

Sweet Potato .*......112 

Celery Soup, Cream of. 108 

Cereals . 36 

Breakfast Dish. 36 

Fruit . 38 

Pills'bury’s Best Cereal Coffee 37 
Pillsbury’s Best Cereal Mush 

Fried . 36 

Chafing Dish . 40 

Creamed Dishes. 40 

Omelette . 41 

Oyster Stew.•.. 41 

Peach Sandwiches . 41 

Sardine Rarebit . 43 

Tapioca Pudding . 42 

Welsh Rarebit . 43 

Cherry Salad . 95 

Pie . 80 

Cheese Pie . 81 

Cheese Sandwiches .103 

Chicken . 67 

Broth . 67 

Croquettes . 86 

Custard . 68 

En Casserole .. 86 

Fried, Spring. 87 

Salad . 95 

Salad Sandwiches .102 

Chocolate Ice Cream. 60 

Cake . 37 

P'illsbury’s Best Cereal Spiced 37 

Filling . 32 

Sauce .105 

Chowder, Fish. 53 

Codfish Balls . 51 

Curried Lobster . o2 

Cocoa Rolls .. 22 


123 











































































































































INDEX—CONTINUED. 


Club House Sandwiches ... 

Coffee Ice Cream . 

Pillsbury’s Best Cereal 

Chocolate ... 

Cookies . 

Health Bran..-. 

Lemon ... . .. 

Nut . 

Corn Bread . 

Bread, White . 

Corn Beef Hash. 

Cranberry Sauce .. 

Cream Puffs. 

Creamed Dishes . 

Creole Tripe . 

Crescents . 

Croquettes . 

Chicken . 


Egg . 

Fish . 

Veal . 

Cupid Salad. 

Curried Lamb . 

Curried Lobster 
Custard, Chicken . . 
Pie . 


102 

61 

37 
26 
26 

121 

27 

28 

14 
23 

73 
107 

26 

40 

74 

15 
86 
86 
44 
53 

38 
96 
74 
52 
6S 
82 


Devil’s Food . ... 27 

Deviled Potatoes . 113 

Deviled Steak . 75 

Duck, Stewed. 88 

Roast Wild . 57 

Domestic . 57 

Doughnuts, Chocolate . 13 

Doughnuts . 16 

Dumplings, Apple . 82 

Sauce . 82 

Dressing, Boiled Salad . 96 

Cooked . 9 6 

Egg Plant .113 

Eggs .. 4 4 

Croquettes . 44 

Hygienic . 46 

French Omelette . 46 

.Plain Omelette . . 45 

Puff Omelette . 47 

Scrambled . 49 

Cream Dressing . 45 

Omelette . 45 

Sandwiches . 102 

Escalloped Brains . 78 

Fig Sandwiches.102 

Fillings . 32 

Caramel . 32 

Chocolate . 32 

Maple Sugar . 33 

Orange . 33 

Fireless Cooking.48, 49 

Fish . 50 

Baked .'.. 50 

Broiled Lobster . 51 

Codfish Balls . 51 

Curried Lobster . 52 

Creamed . 52 

Chowder . 53 

Croquettes . 53 

Lobster Newburg . 54 

Pigs in Blankets. 55 

Planked . 55 

Premier . 54 

Flaxseed, Lemonade . 68 


Fondant Icings . 32 

Fondant Candy . 35 

French Salad Dressing .. . 97 

Fruit Cake, White.. . 31 

Cereals . 3S 

Salad . 98 

Game . 56 

Quail, Broiled .. 56 

Venison Steak . 56 

Roast Wild Duck . . . .. 56 

Roast Partridge . 57 

Gems. Lemon . 28 

Pillsbury’s Best Cereal. 38 

Ginger Bread, Soft. 30 

Graham Bread . 16 

Goulash, Hungarian . 76 

Green Peppers .114 

Grandmother’s Pie . 83 

Gruel, Oatmeal . 67 

Griddle Cakes.21, 39 

Ham, Stuffed .... . 78 

Hamburg Steak . 76 

Hash, Corn Beef. 73 

Hash, Spanish . 78 

Hashed Brown Potatoes.114 

Health Bran Muffins.120 

Bread . 120 

Cookies .121 

Pancakes .121 

Horse Radish Sauce.105 

Hungarian Goulash . 76 

Hygienic Eggs . 46 

Ice Cream, Angel Food. 59 

Burnt Almond . 59 

Caramel . 60 

Chestnut . 60 

Caramel Chocolate . 60 

Chocolate . 60 

Coffee . 61 

Maple Perfect . 61 

Nesselrode Pudding . 61 

New York . 62 

Nougat . 62 

Pineapple Mousse . 63 

Pistachio . 63 

Roman Punch . 64 

Strawberry . 65 

Tom and Jerry . 65 

Vanilla . 65 

Ices, Orange . 63 

Pineapple . 63 

Icing, Boiled . 32 

Fondant . 32 

Invalid Dishes . 66 

Almond Soup .. .. 66 

Boiled Beef Juice . 67 

Barley Water . 67 

Chicken Broth . 67 

Oatmeal Gruel. 67 

Chicken Custard . 68 

Flaxseed Lemonade . 68 

Rice Water. 69 

Syllabub . 69 

Wine Whey . 69 

Kisses. Cocoanut. 34 

Kugelhupf . 17 

Lamb, Curried . 74 


124 











































































































































INDEX—CONTINUED. 


Lemon, Buns . 18 

Cookies . 27 

Cream Pie. 83 

Gems . 28 

Sauce . 105 

Lettuce, Sandwiches . 103 

Liver, Baked . 70 

Lobster, Broiled . 51 

Curried . 52 

Newberg . 54 

Sandwiches .102 

Lorena Cake . 28 

Lovers’ Knots . 18 


Macaroni and Celery Salad. 98 

Macaroon Pudding . 91 

Maple Perfect Ice Cream. 61 

Mayonnaise . 99 

Measures and Weights.•. 2 

Meats . 70 

Baked Liver Larded . 70 

Beefsteak Pie .. 71 

Beef Loaf . 72 

Beef Tongue . 72 

Calves’ Tongue . 73 

Creole Tripe . 74 

Corn Beef Hash . . 73 

Curried Lamb . 74 

Deviled Steak .. 75 

Fried Pigs, Feet. 75 

Broiled Pigs’ Feet. 75 

Hamburg Steak . 76 

Hungarian Goulash . 76 

Pork Tenderloin. 76 

Brown Sauce . 77 

Pot Boast Beef . 77 

Spanish Hash . 78 

Escalloped Brains . 78 

Stuffed Ham . 79 

Veal Loaf . 79 

Veal Croquettes . 38 

Mince Pie . 83 

Mint Sauce .105 

Muffins No. 1 . 19 

Muffins No. 2 . 19 

Corn Meal. 14 

Health Bran...120 

Mulligatawny, Soup. 110 

Mush, Pillsbury’s Best Cereal 

Fried. 36 

Nesselrode, Pudding Ice Cream.. 61 

Nougat Ice Cream . 62 

New York Ice Cream. 62 

Nut Bread. 19 

Nut Cookies . 28 

Nut Sandwiches .103 

Nut Ginger Sandwiches.103 

Oatmeal Gruel . 67 

Omelette .’ 45 

French . 46 

Plain . 45 

Puff . 47 

Chafing Dish . 41 

Onions Stuffed .116 

Orange, Filling . 33 

Ice . 63 

Sauce . • 105 

Peel, Candied . 34 

Oyster Stew, Chaffing Dish. 41 

Oxtail Soup .109 

Pancakes, Health Bran.121 

Parker House Rolls. 20 

Partridge, Roast. 57 

Pea Soup .110 

Peanut Sandwiches.103 

Butter Sandwiches.103 


Pears Ginger, Sauce .107 

Pies, . 80 

Apple . 80 

Cherry . 80 

Cheese . 81 

Cream Puffs . 81 

Custard . 82 

Dumplings, Duling . 82 

Dumplings, Sauce . 82 

Grandmother’s . 83 

Lemon Cream . S3 

Mince . 83 

Plain Pie Crust. 84 

Pumpkin . 84 

Squash No. 1. 85 

Squash No. 2. 85 

Sweet Potato . 85 

Pigs in Blankets . 55 

Pigs Feet, Fried . 75 

Pigs Feet, Broiled . 75 

Pillsbury’s Best Cereal Coffee . . 37 

Gems . 38 

Cakes . 39 

Pudding .;. 39 

Pineapple, Ice .’. 63 

Mousse. 63 

Salad . 99 

Pudding . 91 

Pistachio Ice Cream . 64 

Plain Cake . 29 

Planked Fish . 55 

Plain Pie Crust. 84 

Popovers . 20 

Plum Pudding. 92 

Potato, Bread . 13 

Deviled .113 

Hashed Brown . 114 

Salad .100 

Soup .110 

Stuffing . 87 

Sweet Caramelized.112 

Sweet, Biscuits . 21 

Pork Tenderloin. 76 

Pound Cakes . 29 

Poultry . 86 

Chicken Croquettes . 86 

Chicken En Casserole . 86 

Chicken Fried . 87 

Potato Stuffing . 87 

Roast Goose . 87 

Spanish Stew . 88 

Stewed Duck . 88 

Turkey Timbales . 89 

Turkey, Escalloped . 89 

Puffs .26, 81 

Cream .26, 81 

Candy . 34 

Maple . 35 

Puddings .. 90 

Bread . 90 

Frozen . 90 

Hot Snow Balls . 90 

Macaroon . 91 

Pineapple . 91 

Plum . 92 

Rice . 92 

Russian Cream . 92 

Spanish Cream . 93 

Steamed Pillsbury’s Best 

Cereal . . .. 39 

Suet .93 

Tapioca . 4 2 

Punch Roman . 64 

Pumpkin Pie .-. 84 

Quail, Broiled . 66 


125 




















































































































































INDEX—CONTINUED. 


Rice . 

Pudding- . 

Water . 

Ribbon Sandwiches. 

Rhubarb Sauce . 

Roast Beef, Pot . 

Roast Goose. 

Fruit . 

Rolls, Parker House. 

Tea . 

Vienna . 

Cinnamon . 

Cocoa . 

Roman Punch . 

Rusks, Sweet . 

Russian Cream Pudding 

Salads . 

Ambrosia . 

Cherry . 

Chicken . 

Boiled Dressing .... 
Cooked Dressing .. . 

Cupid . 

English Walnut .... 
French Dressing ... 

Fruit . 

Macaroni and Celery 
Mayonnaise Dressing 

Pineapple . 

Potato . 

Sandwiches . 

Chicken Salaa . 

Club House . 

Egg . 

Lobster . 

Fig . 

Cheese . 

Lettuce . 

Nut Ginger. 

Nut . 

Peanut . 

Peanut Butter. 

Ribbon . 

Peach . 

Sauces . 

Brown . 

Beef Tongue . 

Cranberry . 

Caramel Coloring .. . 

Chocolate . 

Clarified Apple. 

Ginger Pears . 

Horse Radish . 

Lemon . 

Orange . 

Mint . 

Piquant . 

Rhubarb . 

Tartare . 

Tomato . 

White . 

Dumpling . 

Sardine, Rarebit . 

Scrambled Eggs . 

Soups . 

Almond . 

Bouillon . 

Bouillon, Iced . 

Brown Stock . 

Cream of Celery .... 
Cream of Tomato ... 
Mulligatawny . 


Soups—Cont’d. 

Oxtail .109 

Potato . 110 

Split Pea .110 

White Stock .Ill 

Snowballs . 90 

Spaghetti ...117 

Spanish, Cream Pudding. 93 

Hash. 78 

Stew . 88 

Spinach .117 

Steak, Deviled . 75 

Hamburg . 76 

Venison . 56 

Strawberry, Ice Cream. 65 

Shortcake . 30 

Stuffing . 57 

Potato . 87 

Sweet-Rusks .. 22 

Potatoes . 112 

Potato Pie . 85 

Squash Pie No. 1. 85 

No. 2 .’. 85 

Success Cake . 30 

Suet Pudding. 93 

Soup, Boiled Beef Juice. 67 

Syllabub . 69 

Tarts, Almond. 25 

Tartare Sauce .105 

Tennessee Corn . 117 

Three Minute Cake . 31 

Table Service .118 

Table of Proportions . 2 

Table of Weights and Measures 2 

Time Table for Cooking . 4 

Tomato, Cream of Soup.109 

Tomato Sauce .106 

Tomato, Stuffed .116 

Tongue, Beef . 72 

Turkey Timbales . 89 

Turkey, Escalloped . 89 

Tom and Jerry, Ice Cream . 65 

Tripe, Creole . 74 

Vanilla Ice Cream . 65 

Veal Loaf . 79 

Venison Steak . 56 

Vegetables .112 

Austrian Carrots . 112 

Caramelized Sweet Potatoes 112 

Deviled Potatoes . .....113 

Egg Plant . 113 

Green Peppers .114 

Hashed Brown Potatoes.114 

Rice . 115 

Escalloped Cabbage ........115 

Stuffed Onions .116 

Spaghetti .117 

Spinach . 117 

Tennessee Corn .117 

Stuffed Tomatoes ..116 

Vienna Rolls . 23 

Walnut Salad English . 97 

Waffles . 23 

Weights and Measures. 2 

Welsh Rarebit .. 43 

Wine Whey .... 69 

White Sauce.106 

White Soup Stock . Ill 

Yeast .122 


,115 

. 92 

, 69 

103 

,107 

77 

87 

15 

20 

22 

23 

15 

22 

64 

22 

92 

94 

94 

95 

95 

96 

96 

96 

97 

97 

98 

98 

99 

99 

100 

102 

102 

102 

102 

102 

102 

103 

102 

103 

103 

103 

103 

103 

41 

104 

77 

72 

107 

104 

105 

106 

107 

105 

105 

105 

105 

72 

107 

105 

106 

106 

82 

43 

47 

108 

66 

108 

108 

111 

10S 

109 

110 


126 












































































































































Pillsbury Flour Mills Co. 

DEPARTMENT “A” 

MINNEAPOLIS - MINNESOTA 

Find enclosed ten cents for which send 
“The Pillsbury Cook Book” to 

Name___ 

No. and Street—___ 

City -——.-State._ 



Jj i Fold this end on 
w ; dotted line and 
i place ten cents in 
j j money or stamps 
° : in it. 




Cut told and mail with coin in sealed envelope. 


A PASS 

'T'HE Minneapolis Flour Mills are the wonder of the world. Chief among 
A them is the famous “Pillsbury A” Mill — the largest, single flouring 
mill in existence. 

This card when presented at the “A” Mill office will permit you to 
visit this most interesting building. 

A courteous guide will accompany you, explaining and illustrating the 
process of milling and the conditions of absolute purity which everywhere 
prevail in the manufacture of “ Pillsbury’s Best” flour. 

Thousands of other people annually avail themselves of this highly enter¬ 
taining and instructive experience. Will you not, when next in Minneapolis, 
give us the opportunity to take you through ? 

PILLSBURY FLOUR MILLS CO. 

Minneapolis. Minn. 


Cut. fold and mail with coin in sealed envelope. 

\ 

Pillsbury Flour Mills Co. 

\ 

r VV 

DEPARTMENT “A” 

\<o 

\\ 

MINNEAPOLIS - MINNESOTA 


Find enclosed ten cents for which send 1 

“The Pillsbury Cook Book”' to 

J 

0 

Name 11 

Fold this end on 

dotted line and 

place ten cents in 5 

money or stamps 

in it. 

tri> 

No. and Street 

/ o 

City State 

/s 

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Pillsbury’s 


Best Flour 


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